Cumin-scented chicken curry

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Roopa Gulati

19 ratings

Recipe by Roopa Gulati

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1. Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
2. Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
3. Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Per serving

810 kcalories, protein 60g, carbohydrate 11g, fat 59 g, saturated fat 16g, fibre 2g, salt 0.76 g

Latest comments and suggestions

Results 1-20

• asquithea

  03 November 2007

  asquithea commented on this recipe

  A good, strong, flavoursome curry. As stated, it does improve if made ahead and reheated, as the flavours won't soak into the chicken properly if eaten straight away.

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• stuck-on-the-rock

  05 November 2007

  stuck-on-the-rock rated and commented on this recipe

  

  This is a perfect prepare ahead curry. Easy to double to feed a crown.

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• aime

  15 November 2007

  aime rated and commented on this recipe

  

  fantastic!

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• kp

  22 November 2007

  kp commented on this recipe

  made this for a family gathering day before +reheated.exellent will make another time with breast meat.

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• kp

  22 November 2007

  kp rated this recipe

  

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• Chirsteen

  22 December 2007

  Chirsteen rated and commented on this recipe

  

  Absolutely delicious!!

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• Jo's freezer

  22 February 2008

  Jo's freezer rated and commented on this recipe

  

  Lovely recipe, have made this curry again and again ever since it was first printed in Good Food (a few years ago now)

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• yummystuff

  28 February 2008

  yummystuff rated and commented on this recipe

  

  BEWARE !! I was very annoyed when I got half way through making this recipe to find that the quantities are not given for both turmeric & garam masala. I guessed at 2 teaspoons of each. Does anyone know how much it should be please? However the curry was very nice although a bit too hot. Maybe my chillies were a bit fiery, next time I will just use 1 chilli I think. I added half a can of chickpeas at the end and it made a pleasant addition.

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• Joanne

  05 March 2008

  Joanne rated and commented on this recipe

  

  I substituted chicken thighs for chicken breast and if you notice there are no measured amounts for garam masala and turmeric, I used 1 teaspoon each. I made this curry the day before it was required, it was so easy to make. My husband said it was the best curry I have ever made and I have to agree. I am definitely going to make it again, in fact I have passed the recipe on to friends already!

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• Nicola

  17 March 2008

  Nicola rated and commented on this recipe

  

  Easy, tasty and a real winner with the 5 men i served it to!

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• Louise

  25 March 2008

  Louise rated and commented on this recipe

  

  I changed the method a little in order to create a saucier balti style sauce. I pureed the onions, garlic and ginger together and also pureed the peppers. Also added 250g of pureed spinach near the end of cooking. I realise that I sound a little obsessed with pureeing here:-) It was very nice, my husband and one year old both loved it too. Shall be serving it to guests soon.

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• tymon

  27 March 2008

  tymon rated and commented on this recipe

  

  We loved this, and tried it with a yoghurt dip (mix 200ml yoghurt with 1,5 ts of mint paste). I recoomend it, it was great!

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• Lesley

  28 March 2008

  Lesley rated and commented on this recipe

  

  We thought this was really bland and boring, not a patch on other curries that we make. Definately won't be making this one again!

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• Fluffy

  05 April 2008

  Fluffy rated this recipe

  

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• Mhairi

  12 April 2008

  Mhairi rated and commented on this recipe

  

  Full of flavour like the best take-away curries, but without being so fatty. Threw in some extra garam masala towards the end to help thicken it. Will definitely be making this again.

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• F1madxxx

  15 April 2008

  F1madxxx rated and commented on this recipe

  

  Totally amazing, will definatley be making again.

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• tdhirh

  29 April 2008

  tdhirh rated and commented on this recipe

  

  great!

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• carol

  06 May 2008

  carol rated and commented on this recipe

  

  I used chicken breasts instead of thighs and used 2 chillies which I found was hot enough,this is a very nice curry, I also made it the day before we ate it, perfect for a friday night, and seeing as I made it the day before all I had to cook was rice.

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• yeommy

  05 June 2008

  yeommy rated this recipe

  

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• Ben

  14 June 2008

  Ben rated and commented on this recipe

  

  Really great curry

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Ingredients

• 12 large chicken thighs , bone in
• 4 tbsp vegetable oil or sunflower oil
• 2 tsp cumin seeds
• 2 medium onions , sliced
• 3cm piece of fresh root ginger , peeled and shredded
• 3 fat garlic cloves , shredded
• 3 plump green chillies , halved lengthways (leave in some or all of the seeds if you like a hot curry)
• ½ tsp turmeric
• ½ tsp garam masala
• 2 tsp paprika
• 2 large peppers , one red and one yellow or orange, seeded and cut into rough chunks
• 2 tbsp tomato purée
• 250ml tub natural yogurt
• 3 tbsp chopped coriander , to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 12 large chicken thighs , bone in
• 4 tbsp vegetable oil or sunflower oil
• 2 tsp cumin seeds
• 2 medium onions , sliced
• 3cm piece of fresh root ginger , peeled and shredded
• 3 fat garlic cloves , shredded
• 3 plump green chillies , halved lengthways (leave in some or all of the seeds if you like a hot curry)
• ½ tsp turmeric
• ½ tsp garam masala
• 2 tsp paprika
• 2 large peppers , one red and one yellow or orange, seeded and cut into rough chunks
• 2 tbsp tomato purée
• 250ml tub natural yogurt
• 3 tbsp chopped coriander , to serve