Home-style chicken curry

Home-style chicken curry

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(295 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 seed
  • 1 tsp fennel seed
    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 the onion, transfer to a small food processor, and add 3 tablespoons 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 the chopped garlic and 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 the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

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

  5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. 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. Sprinkle with 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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17th Jan, 2018
Fabulous! I did what other reviewers suggested and added double the spices (except the fennel and chilli) and this is most definitely a keeper. Made it for friends and they loved it.
6th Jan, 2018
Doubled up the spices bar the fennel and chilli, only used half the stock, and added 1 tsp of salt plus a splash of lemon juice - perfect and with a nice kick. Glad I didnt double the fennel as wouldnt want any more than 1 tsp. Very tasty, will make again.
30th Dec, 2017
Lovely curry with a great flavour and spice that went down well with all the family.
10th Dec, 2017
I did not expect this to be so nice. The ratings don’t lie.
18th Nov, 2017
Can’t go wrong with this. So simple and delicious! I finely chopped the ginger as best I could instead of grating or blending and it still turned out perfectly.
9th Nov, 2017
Simple awesome and supper authentic
26th Oct, 2017
Well I don’t know what curry you guys are eating! But my nose and eyes are streaming!! Even with copious amounts of yoghurt!! Tasty but too spicy!!!!
hanszinderfaan's picture
10th Oct, 2017
Wish I’d watched the video first! I cut back a little on the oil and water and replaced it with some wine. Having run out of ginger, I substituted ground ginger and chilli flakes with chilli powder. I added a chopped pepper to balance some of the chicken with vegetable content. The result? Oodles of flavour and definitely that home made taste that curry sauces lack.
7th Oct, 2017
Whole family enjoyed this meal. I did simmer for a little longer as it was still quite watery after 8/10minutes but I Will definitely be making this again.
30th Sep, 2017
Delicious! Full of flavour, will definitely make 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.
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.