Cumin-scented chicken curry

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• weeble cooks

  07 March 2009

  weeble cooks rated and commented on this recipe

  

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

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• di

  08 May 2009

  di rated and commented on this recipe

  

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

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• schizopear

  09 May 2009

  schizopear rated and commented on this recipe

  

  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.

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• fjsrecipes

  14 May 2009

  fjsrecipes commented on this recipe

  Help, can not eat Peppers, substitute needed.

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• JOOLES

  14 May 2009

  JOOLES commented on this recipe

  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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• debrajayne

  19 May 2009

  debrajayne rated and commented on this recipe

  

  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.

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• Jackie

  27 May 2009

  Jackie commented on this recipe

  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.

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• milliana_13

  08 June 2009

  milliana_13 commented on this recipe

  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.

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• placebo_effect

  07 July 2009

  placebo_effect rated and commented on this recipe

  

  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.

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• lisa walsh

  09 July 2009

  lisa walsh rated and commented on this recipe

  

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

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• wendy

  16 July 2009

  wendy commented on this recipe

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

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• Synneve

  29 July 2009

  Synneve rated and commented on this recipe

  

  Winner!!! 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!!!

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• Synneve

  29 July 2009

  Synneve commented on this recipe

  Winner!!! 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!!!

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• rabbit8587

  02 August 2009

  rabbit8587 commented on this recipe

  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.

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• AlexD

  28 August 2009

  AlexD rated and commented on this recipe

  

  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.

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• middle_pin2

  29 August 2009

  middle_pin2 rated and commented on this recipe

  

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

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• lurvlyloz

  01 September 2009

  lurvlyloz rated and commented on this recipe

  

  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.

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• victoriasponge38

  05 September 2009

  victoriasponge38 rated this recipe

  

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• Trisha

  22 September 2009

  Trisha commented on this recipe

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

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• Claire

  20 October 2009

  Claire commented on this recipe

  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!

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http://www.bbcgoodfood.com/recipes/2746/

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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

Preparation and cooking times

Ready in 40-50 mins

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

Per serving

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

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