Cumin-scented chicken curry

Cumin-scented chicken curry

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(83 ratings)

Ready in 40-50 mins


Serves 6
This curry improves if you make it ahead, it gives the flavours time to mingle

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal810
  • fat59g
  • saturates16g
  • carbs11g
  • sugars0g
  • fibre2g
  • protein60g
  • salt0.76g
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  • 12 large chicken thigh, bone in
  • 4 tbsp vegetable oil or sunflower oil
  • 2 tsp cumin seed
  • 2 medium onion, sliced



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

  • 3cm piece of fresh root ginger, peeled and shredded
  • 3 fat garlic clove, shredded
  • 3 plump green chilli, halved lengthways (leave in some or all of the seeds if you like a hot curry)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ 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…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 large pepper, one red and one yellow or orange, seeded and cut into rough chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tbsp tomato purée
  • 250ml tub natural yogurt
  • 3 tbsp chopped coriander, to serve


  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.

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Comments (101)

goldstraw's picture

tasty curry ive made a few times,love it

ruby07's picture

Unfortunately, this was a bit of a let down. The colour looked fantastic but it lacked any depth of flavour even with the ingrediants used. There was no seasoning in the dish so I added a little salt but this didn't make much difference. My other half thought it was ok and its a cheap dinner to make but I don't think I'd make this one again.

clairecv's picture

Really bland and uninteresting, natural yogurt seemed to split as well, would definately not make again.

julianaiwg's picture

This smelled incredible while cooking, we followed the directions faithfully, but in the end we were very disappointed as the taste was not very interesting.

lemoore's picture

This was ok. The flavour was quite nice but the chicken was dry. Perhaps I did something wrong but it wasn't a huge success.

clur79's picture

I've made this a few times for dinner parties and it's lovely. It's particularly good if made the day before which means you can spend more time with your guests!

trisha1264's picture

this was so easy and so differnet from others curry. i am making another one this weekend and freezing some at the same time.

lurvlyloz's picture

Very nice curry. i was a bit nervous abotu putting the 3 chillis in so i played it safe and put 1 in. can definiately handle another on. i will try again and maybe build up :) very simple though.

middle_pin2's picture

Very tasty! I used breast pieces and two chillis - one seeded, one not and it was just hot enough. Will make again.

alexofevil's picture

Now made this twice, first time left all the seeds in one chilli, I loved it but too hot for others. Second time took out all the seeds and enjoyed by everyone.
Would recommend cooking ahead and freezing, this really needs to be re-heated to get the full flavour into the meat. (although I did use Breast so it may be different with Thighs.)
One of my favourite curries.

rabbit8587's picture

I've not tried the recipe yet but I was just wondering what ingredients cause the calories and fat levels to be so high? Is it the yoghurt and chicken thighs?

If I were to use chicken breasts and low fat fromage frais (0.1g sat fat per 100g) would this significantly improve the healthyness of the recipe? Although I am slightly concerned that fromage frais would curdle if left to simmer.

synneve's picture

This curry is fantastic. I have made so many different curry dishes in the past but most of them were really time consuming and even didn't taste half as good as this one. I did not change a thing from genuine recipe as I wanted to try it first. And now I am not sure I ever will. It is simply great. No need to mess with it as it perfect the way it is. Enjoy everyone!!!

synneve's picture

This curry is fantastic. I have made so many different curry dishes in the past but most of them were really time consuming and even didn't taste half as good as this one. I did not change a thing from genuine recipe as I wanted to try it first. And now I am not sure I ever will. It is simply great. No need to mess with it as it perfect the way it is. Enjoy everyone!!!

heyerart's picture

I always leave out the garlic . but it was still a great sucess

lisawalsh's picture

lovely curry finally found a curry not using curry paste will be making again and again !!!

placebo_effect's picture

The sauce had a great flavour, although I used coriander rather than cumin seeds and coconut milk rather than natural yoghurt! However I found the chicken rather fiddly to eat and it would have been better without the bone in. Also, I think the portion of vegetables per person could be increase a bit.

milliana_13's picture

This is a really delicious curry, not too hot but certainly has a nice kick, my whole family enjoyed it. Easy to make as well. I added some spinach at the end of cooking and let it wilt into the curry which was nice. Will definitely make again.

schersch's picture

Loved this, so much better than an oily Indian takeaway. Added a little red wine vinegar and some ketchup for a little extra tang to the sauce.

debrajayne's picture

I made this on Sunday and had it on the Monday night. What an easy way to cook for after work! I thought it was delicious and easy to make. However, did cook for a little longer than suggested - about an extra 10 minutes. Added a little water during the cooking as some had said it was too dry. It was perfect. Plenty of sauce to mop up with rice.

jburton's picture

fjsrecipes how about using veg cut quite small, such as cauliflower, corgettes, mushrooms or such like......
The veg should bulk it out enough and would be nice and healthy.
Can anyone help me maybe, i see others have used chicken breast - but how much - the recipes states to use 12 large chicken thighs, obviously you wouldnt use 12 breasts, I thought maybe 3 cut into chunks??? x


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