Cumin-scented chicken curry

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• Synneve

  03 November 2011

  Synneve commented on this recipe

  I'm in love with this recipe. First time I made it was about 1,5 year ago and ever since it's one of my favourite. Simple, quick, so damn tasty! In my opinion original recipe is so good there is no need to change anything. However I tend to keep a lid on as I prefer curry sauce to be less thick. Perfect home made curry for a mid week supper as well as a dinner party. So delicious! Try it yourself. You won't be disappointed!

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• tracy

  06 November 2011

  tracy rated and commented on this recipe

  

  Lovely flavours, very quick and easy making it a great weekday favourite.

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• George

  09 December 2011

  George rated and commented on this recipe

  

  I made this for the first time last night and it was delicious - also added some fresh cherry tomatoes and a sweet potato, which worked well.

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• amandafife

  28 December 2011

  amandafife rated and commented on this recipe

  

  Not hugely full of flavour, and but nice and easy. Used chicken breast and did leave for 2 days. I dont think I would bother making again.

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• Justabeena

  20 January 2012

  Justabeena rated and commented on this recipe

  

  First time making a curry from scratch. Was ok but felt like something was missing...encouraged me to try other curries from scratch though.

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• Kathy

  22 January 2012

  Kathy rated and commented on this recipe

  

  Not sure what I did wrong but this dish was really bland and tasteless despite leaving the flavours to mingle. A real disappointment, I won't bother again.

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• Sue McM

  24 January 2012

  Sue McM commented on this recipe

  Disappointing :-( Don't know why with all the lovely spices in this curry that the end result was rather bland. And the yoghurt curdled, even though I lowered the heat right down before adding it. Where did I go wrong?? Maybe this would be better with coconut cream? Much prefer the "fragrant chicken curry", which I usually cook, but I forgot to buy fresh coriander.

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• Annalouiseiom

  06 February 2012

  Annalouiseiom commented on this recipe

  I have a dairy intolerance so made this with Soya yoghurt. Also added 2 tablespoons of brown sugar to take away the bitterness of the natural Soya. It was gorgeous and huge hit with my hubby! Yum. Will definitely be doing again :-)

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• Annalouiseiom

  06 February 2012

  Annalouiseiom rated and commented on this recipe

  

  Forgot to rate on last review :-)

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• Jackie

  21 February 2012

  Jackie rated and commented on this recipe

  

  Delicious curry (but then cumin is my favourite spice). I make this in a casserole dish and put in the oven at 150 C for a couple of hours instead of cooking on top of the stove.

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• Wendyann

  28 March 2012

  Wendyann commented on this recipe

  This is a delicious curry, I have to leave the coriander off as I don't like it but that is just personal preference. I shall definitely be eating this again.

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• mandy

  10 June 2012

  mandy rated and commented on this recipe

  

  Made this last night and was very pleased with the result although I did have some serious migivings when I added the yoghurt. I had to add quite a bit of salt. Used chicken breasts plus a chicken stock cube. Will definitely make again :)

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• Molly

  29 July 2012

  Molly rated and commented on this recipe

  

  It was just ok. Found it a bit dry, nice flavours though.

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• Sara Dutton

  21 August 2012

  Sara Dutton rated and commented on this recipe

  

  I have made this many times and it is so tasty and has been very popular many times. Though when making it i x4 all the spices and added paprika and smoked paprika, just to give it a bit more of an impact, but it does need cooking for longer than the recipe says.

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• Lyndseymac

  10 November 2012

  Lyndseymac rated and commented on this recipe

  

  Not great, a bit bland and lacking something. The home style chicken curry that Roopa Gulati has a recipe for on here is miles better. Won't make this again.

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• Chef Matt

  13 January 2013

  Chef Matt rated and commented on this recipe

  

  Me and my family really enjoyed it, although I must admit we have never managed to keep it for the next day, it just looked so tasty! I would recommend adding spinach (if you like it) to make it even healthier, works superb with and without it however.

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• Suegriff26

  18 January 2013

  Suegriff26 rated and commented on this recipe

  

  Delish. Cooked for 2 and although reduced the amount of chicken kept the sauce the same and we polished the lot off. 5 star for taste, portion size way out though!

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• yummygoodfood

  23 January 2013

  yummygoodfood rated and commented on this recipe

  

  I blended the onions, peppers, garlic and ginger (garlic and ginger out of two jars), changed the yogurt for single cream and put a pinch of salt in. I left out the chillies. Tasted excellent

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• Micksitup

  11 February 2013

  Micksitup rated and commented on this recipe

  

  So easy! So tasty>

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• tedlovesnosh

  24 February 2013

  tedlovesnosh rated and commented on this recipe

  

  replaced yoghurt for a tin of good quality coconut milk makes a really rich curry

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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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