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

Best curry I have made, but I didn't have any paprika, fresh chillies, so I used chilli flakes, chilli powder and cayenne pepper and it was delicious .. Going to this again... I made it a couple of days before as suggested...perfect...it's now on my recipes...

mike_templeman's picture

I always moan about everybody saying "I changed the lemons for parsnips and added a can of tomato soup etc." in recipe reviews, however in this instance I ramped this up with extra garlic, chilies (5 seeds in) and added 1 tsp of chili powder and 1 of paprika. Tastes like a curry now.

keano30's picture

This was scrumptious. I changed the recipe slightly and used chicken breast and added chopped tomatoes with greek yoghurt with a touch of honey. Really nice and will be doing this again.

Foodiekate49's picture

Lovely flavour but needed much longer to cook the chicken thighs

labgirl22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was simple to do and tasted delicious! As previously said it did taste better the next day. I didn't have two green chillis so I used one red and one green.

carolbellis's picture

Really lovely curry

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

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

mick010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy! So tasty>

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

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

suegriff26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

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

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.

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

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.

yamaras63's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mollybichon1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

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 :)

wendyannmac's picture

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.

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

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.

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

Forgot to rate on last review :-)

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

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 :-)

fainleog's picture

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.

Pages

Questions

Tips