Home-style chicken curry

Home-style chicken curry

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(213 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal382
  • fat17.7g
  • saturates3g
  • carbs10.7g
  • sugars7.4g
  • fibre2.1g
  • protein46.8g
  • salt0.8g
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Ingredients

  • 1 large onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic clove, roughly chopped
  • 50g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp vegetable oil
  • 2 tsp cumin seed
  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thigh, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

Method

  1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  4. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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Comments (249)

scrappydoo's picture
3.75

Made this with full quantity of ingredients apart from the chicken and chili flakes. Used 1lb of diced chicken,and reduced the chili flakes by half kept everything else the same as we like plenty of sauce. A tasty curry made totally from store cupboard ingredients so a good standby.

Sue Mea's picture
2.5

I bought all the ingredients and followed this recipe but I thought it was quite bland. The finish result looked beautiful but it didn't have much taste, I will definitely try to make it again and maybe change my stock to a better homemade type.

hightea's picture
5

Whoops forgot to rate it

hightea's picture
5

This is so simple and the flavours of the different spices make the dish really authentic. Absolutely delicious, the only way it could be termed bland is maybe the spices used were a little stale as they don't last forever. I will definitely make this many more times. I served it with cauliflower rice as I am watching my carbs and was perfect.

andymbrooks's picture
5

This was delicious, followed the recipe exactly, so full of flavour. I had to use 500ml of stock as it was so thick after I had pureed the onions, garlic and ginger. I would have liked a bit more chilli heat but my wife thought it was perfect. Urge you to try it as it is a really tasty recipe. I don't know how anyone can post that its bland.

jasongreer79's picture
5

Deeee-licious! One of the tastiest curries I've made in ages. Great job! Definitely making it again. Didn't add sugar though. Don't know if it would've made any difference though.

Phantomphixer's picture
0

What a disappointment, made as per recipe and it was bland and tasteless.

alexred's picture
5

I cooked this for the first time this week and it was amazing! My sauce wasn't as runny as depicted in the photo on this page. I had no turmeric or cinnamon sticks and I used ever-so slightly less than a 400g tin of tomatoes, and the dish still worked really well. Tip - I had to throw away the first batch of spice mix as it turned to a burnt sticky mess. I followed my instincts and didn't add any oil to the 2nd batch, then ground them all up with a pestle and mortar, and it worked wonderfully. As good as any take-away I've ever had (in fact, better). I think it would work extremely well with lamb, too.

Spottydog02's picture
5

Absolutely beautiful but needed much longer to reduce after adding stock
Best home made curry we've had

mikey63's picture
5

My 13 year old son made this for me and it is absolutely delicious! The fennel adds a lovely, fresh contrast to the standard Indian spices. We added a tsp of chilli to give it a pleasant piquance.

molly00's picture
0

Don't bother with this! Was hot but totally bland in flavour!

Yorkyboy72's picture
5

Made this tonight. Absolutely lovely. I will definitely be making it again. Perfect blend of spices with a hint of sweetness from the sugar to balance it out.

haedir's picture

I've made many curries but was really disappointed in this one. I followed the recipe to the letter but it tasted harsh, flat, acidic. Very odd.

LaurenA1987's picture
5

I cook a lot of homemade curries and this was one of the best! I used 2 large chicken fillets and added a green pepper, and with the above listed quantities it made 3 generous portions. I omitted the sugar, used 1tsp chinese 5 spice instead of the fennel seeds (to get the aniseed flavour), used 1tsp cayenne pepper as I had no chilli flakes/powder and added 3 fresh red chillis (we like hot curries!). Really excellent flavours and easily adaptable for those liking a hotter or milder curry. Absolutely delicious!

jodi118's picture

Really tasty curry, I used chicken breast, and only a sprinkle of sugar, doesn't really need it, fennel seed is quite a strong flavour, I used the amount stated and was fine for me but I like the taste of it. Will make this one again! Served with a dollop of natural yogurt

Luciferloo's picture
5

I've cooked this a number of times and for various different people and it never fails to impress. Absolutely delicious and better than any takeaway or possibly even Indian restaurant meal I've ever had. A total favourite.

tahopkins's picture
3.75

I used half chilli flakes, a bit more sugar and Greek yoghurt, went down a storm!

Karl Parkinson's picture

Good curry, only put half tsp chilli flakes if you don't like it hot (doesn't need think sugar for me either)

finny79's picture
5

Great curry and always my 'go to' when i have people round, has a great kick to it!

jacquicc's picture
5

Really lovely flavoured curry. I added some green beans as well

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Questions (3)

mikeyg78's picture

Its does not tell you if you put in the cinnamon stick whole or not? Also assume you seal the chicken first and not put in raw?

goodfoodteam's picture

Hi mikeyg78 thanks for your question. The cinnamon stick goes in whole, just fish it out before serving. With regards to the chicken, the pieces do go in raw at step 6, make sure the chicken is cooked through before serving. The easiest way to do this is to take a piece out and cut it in half on a plate to check that it is opaque throughout and not pink at all. Hope this helps. 

rooey01's picture

Where has the method gone.

Tips (5)

shyde44's picture
5

Delicious, I added some leftover brocolli and cauliflower at the end which I preboiled for 10 mins.

Siâni25's picture
2.5

I love this recipe but like creamy curry so I added 125g of philidelphia and 125ml of water with a stock cube when it comes to adding stock. This does take away some of the spice flavours so then add another spoon of Garam Masala, Timuric and Cumin to bring back the curry flavour. Trick to cooking is to keep tasting!

JeremyY's picture
5

I find this goes really well with pilao rice, raita and poppadoms (or mini poppadoms if feeling lazy). Top tip is to wash the rice first and leave it soaking while cooking the curry, then start cooking the rice when the curry starts simmering - and finally the raita can be swiftly made while the rice cooks.

chefhutch's picture

Added meat on the bone - thighs and drumsticks (4 of each) - Cooked for 30 minutes (180 fan) and added in at the same point.

shionuk's picture

I added ground coriander to this recipe 2 tsp. It was a good recipe.