Home-style chicken curry in a deep dish with fork

Home-style chicken curry

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(385 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal382
  • fat17.7g
  • saturates3g
  • carbs10.7g
  • sugars7.4g
  • fibre2.1g
  • protein46.8g
  • salt0.8g
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Ingredients

  • 1 large onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

Method

  1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

  4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

  6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

  8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

  10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

  11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

  12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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Comments, questions and tips

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Jemma2510
14th Jan, 2019
5.05
The whole family loved this. I stuck to the recipe and didn't find it to be bland. Needed plenty of seasoning but other than that I stuck to the recipe. It's not a hot curry so really family friendly. My 7 year old and 1 year old loved it and my extremely fussy 4 year old ate the sauce with naan bread without argument. Will be a regular from now on
Nur Alia Abu Bakar's picture
Nur Alia Abu Bakar
10th Jan, 2019
4.05
I do agree that the recipe can be bland if followed to the T. I put the ingredients in a pressure cooker after step 11 and that helped a lot. I am asian and I do appreciate chilli, so trust that by asian standards this recipe is not hot. Add chilli powder instead for extra effect. But overall it's a good recipe! The family enjoyed dinner :)
Helen Bratley's picture
Helen Bratley
22nd Nov, 2018
5.05
I have been cooking curries at home for twenty years and this recipe is just the best. Ease up on the chilli if you're not a fan but seriously, it has become a joke in my house that my husband wants to eat this every night and then take it for lunch in roti wraps. I wouldn't change a thing about it. A definite staple!
kralph
16th Nov, 2018
5.05
Forgot to rate it!
kralph
16th Nov, 2018
5.05
Made this tonight. Increased spices based on comments and I found it really tasty. Wasn’t a hot curry so it was enjoyed by the kids too. I halved the sauce and added the chicken to one pot and potatoes, cauliflower and chickpeas to another to create a veggie curry. I’ll use this recipe again .
Eld93
30th Sep, 2018
4.05
I didn't add any extra spices, but I wish I had. I found it quite bland, but a good base with which to experiment!
Lesley Fenn's picture
Lesley Fenn
22nd Sep, 2018
do you double up on all the spices etc if making recipe for 8
jacksprattt
12th Sep, 2018
5.05
Just finished eating this, its absolutely delicious. My fussy 7 and 8 year old loved it too. I took on board tips of others, doubling the spices (except chilli and fennel seeds) and added another stock cube. Super tasty. Definitely a regular dish from now on!
Jellytot10
10th Sep, 2018
5.05
Great curry! My kids love it too and we just add extra chilli to ours to spice it up a bit. I also use a concentrate stock paste which is a bit more intense - which adds to the flavour. One of the best curries I've ever made. I use chicken breast or thigh meat - both taste good although the thigh meat is more tender, as you'd expect.
aoifem
19th Aug, 2018
This was amazing, i’ll add more chilli next time but the flavors in this are amazing, such a great first curry to get started with.

Pages

mikeyg78
11th Jan, 2015
Its does not tell you if you put in the cinnamon stick whole or not? Also assume you seal the chicken first and not put in raw?
FreezeDriedGirolles
11th Nov, 2016
5.05
If a recipe refers to a cinnamon 'stick', then yes, you should put the stick in whole. As for the chicken, you should put it in raw. Simmering it for 10 or so minutes will be enough to cook the chicken pieces through, and it'll take on more flavour than if you seal it first.
goodfoodteam's picture
goodfoodteam
20th Jan, 2015
Hi mikeyg78 thanks for your question. The cinnamon stick goes in whole, just fish it out before serving. With regards to the chicken, the pieces do go in raw at step 6, make sure the chicken is cooked through before serving. The easiest way to do this is to take a piece out and cut it in half on a plate to check that it is opaque throughout and not pink at all. Hope this helps. 
rooey01
27th Jul, 2013
Where has the method gone.
dufgreed
9th Jun, 2018
5.05
I make a vegan version of this, instead of chicken i use quorn, mushrooms, carrot,parsnip and potato and double the sauce quantity's. A real family favorite. Thank you
QuickCookToo
29th Dec, 2017
5.05
This curry is a regular dish in our house. Because it's a family meal I leave out the chilli and add dessicated coconut to add to the sweetness. Today I'm using our left over Christmas turkey for the meat.
shyde44
2nd Sep, 2016
3.05
Delicious, I added some leftover brocolli and cauliflower at the end which I preboiled for 10 mins.
Siâni25
16th Dec, 2015
3.05
I love this recipe but like creamy curry so I added 125g of philidelphia and 125ml of water with a stock cube when it comes to adding stock. This does take away some of the spice flavours so then add another spoon of Garam Masala, Timuric and Cumin to bring back the curry flavour. Trick to cooking is to keep tasting!
JeremyY
27th May, 2014
5.05
I find this goes really well with pilao rice, raita and poppadoms (or mini poppadoms if feeling lazy). Top tip is to wash the rice first and leave it soaking while cooking the curry, then start cooking the rice when the curry starts simmering - and finally the raita can be swiftly made while the rice cooks.
chefhutch
30th Sep, 2013
Added meat on the bone - thighs and drumsticks (4 of each) - Cooked for 30 minutes (180 fan) and added in at the same point.
shionuk
20th Jul, 2013
I added ground coriander to this recipe 2 tsp. It was a good recipe.
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