Cumin-scented chicken curry

Cumin-scented chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(80 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
fayfumbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make, tasty curry. I added some mushrooms and spinach.

jamiemaco's picture
  • 1
  • 2
  • 3
  • 4
  • 5

loved this curry, will definitely make again!!

imabadpixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy! Rewarding and smells amazing. Colourful and tasty... just... far tooo hot for most people, i will use just ONE mostly deseeded chilli next time to save mouths lol. I like hot curries but some of my guests were a bit timid.
Went well with cauliflower, egg and potatoe curry! Will probably try again.

forestnuter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really great curry

cazandjay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tdhirh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great!

f1madxxx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Totally amazing, will definatley be making again.

mhairibennett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lesleyj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

tymonb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

nuffinbuttrouble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

quadnik's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

joainslie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

sausageandcustard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jharris's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

elizaalice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious!!

karenpoynter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

starrlite's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fantastic!

verityboak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

asquithea's picture

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.

Pages

Questions

Tips