Home-style chicken curry in a deep dish with fork

Home-style chicken curry

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(354 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 1 large onion



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

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



    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 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


  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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16th Nov, 2018
Forgot to rate it!
30th Sep, 2018
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
12th Sep, 2018
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!
10th Sep, 2018
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.
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.
Kaytey Hurman's picture
Kaytey Hurman
14th Aug, 2018
This recipe is amazing! It was the first curry I have made from scratch and it was very easy to follow. Although I added about 10x the garam masala that was suggested and was so good!
Brad Johnson's picture
Brad Johnson
28th Jun, 2018
Genuinely not sure why the ‘bland’ comments. Just made this to the letter - ensuring several twists of salt were added in the first stages (onion frying off etc) and the end result is absolutely stunning! And this is coming from someone who eats a lot of curry. As others have mentioned, if you’re not big on heat, you might want to half the amount of chilli flakes, other than that, a perfect chicken curry.
28th Mar, 2018
Really tasty and easy
1st Mar, 2018
Amazing curry! Definitely will do again.


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?
11th Nov, 2016
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
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. 
27th Jul, 2013
Where has the method gone.
9th Jun, 2018
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
29th Dec, 2017
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.
2nd Sep, 2016
Delicious, I added some leftover brocolli and cauliflower at the end which I preboiled for 10 mins.
16th Dec, 2015
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!
27th May, 2014
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.
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.
20th Jul, 2013
I added ground coriander to this recipe 2 tsp. It was a good recipe.