Cumin-scented chicken curry

Cumin-scented chicken curry

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(80 ratings)

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Cooking time

Ready in 40-50 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
810
protein
60g
carbs
11g
fat
59g
saturates
16g
fibre
2g
sugar
0g
salt
0.76g

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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Method

  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.

Recipe from Good Food magazine, September 2004

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Comments

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schizopear's picture
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i enjoyed this curry more than i thought i would but it would need some modifications if i were to make it again. the sauce looked rather 'curdled' and not particularly appetising but it tasted fine. it does get a plus point as it was useful to be able to make it ahead but as far as curry recipes go, i've had better.

djmcnae's picture
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Have made this many times and it ticks all the boxes!! Great Friday night curry!

weeble's picture
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I've made this a few times. I make double as it freezes so well

kblacey's picture
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Excellent. Used boneless thighs and put 1/2 in freezer for later.

Re-heats v. well. although needed a little more liquid after re-heating in the oven.

angelafield's picture
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I made this last night and I thought it tasted great. Although the cooking times weren't great, I used chicken drumsticks and a couple of them were still bloody and raw in the middle so finished them off in the oven and then added them to the sauce. I think it would be better off to simmer with the lid-on as this keeps in heat and stops the liquid from reducing so much.

debbyn's picture

Excellent!!

yiltan's picture
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Beautiful flavours and wonderful aromas! Try peshwari naan, gorgeous!

renomate's picture
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Loved this curried chicken with a twist and have been asked to make it again for this weekend. Served with potato wedges, delicious.

milney's picture
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a wonderful tasting curry although i must admit i was disapointed with the meat not quite cooked through so next time i will definatley make it using breast meat.

georginaowens's picture
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This was my first "real" curry I have made following the recipe exactly. We had some serious curry buffs for a buffet and they all raved about how good it was. It does take time to make but very satisfying as well.

zoekeys58's picture
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Quite bland and very dry

lynnieb's picture
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I thought this recipe was bland and tasteless, massive disappointment!

jules111's picture

wow !!!! fantastic curry Lovely flavours all the family loved it. Its very easy to make, great flavours.
I will be making it again... very soon!!

joannemonk's picture
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Delicious! Have made with both thigh and breast meat and works much better with thigh.

ronjac666's picture
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I've been making this curry for some years, I first found it in a Good Food Magazine, as Friday night curry. It is really good and great for entertaining as the flavour improves when made in advance.

suescafe's picture
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Another family favorite, loved it.

dancercro's picture
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The best recipe for curry I ever came across and so easy!!

orbvalley's picture
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Good fast curry!

demilolapoppytwins's picture
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I made this tonight for myself hubby and four of my children (11, 10,10 and 4) and it was a great sucsess. I added a can of chick peas which was nice and served it with an extra dolop of yoghurt for the kiddie's will definatly make it again!!!

jeanius's picture
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Nice and tasty enough, not got the wow factor, good for an easy mid week supper. not good enough for entertaining for me.

Used chicken breast and cooked ahead.

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