Home-style chicken curry in a deep dish with fork

Home-style chicken curry

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(473 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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5th Dec, 2019
Tasty Tasty recipe. I split the base mixture into two using one half for 2 x chicken breasts and the other half I made a veggie alternative using cauliflower florets, spinach and chickpeas.
Samual Lee's picture
Samual Lee
9th Nov, 2019
That is a good recipe. A bit less chilli for the kids and a little sprinkle of salt needed. But an awesome one pan recipe and fairly easy to do. Thanks recipe poster!
Wendy Shepherd
9th Oct, 2019
Love this authentic curry. It’s quick and very easy to follow. It is full of flavour.
16th Aug, 2019
Great recipe and definitely a staple for our household. Healthier compared to a takeout and not too tricky to make. All the ingredients are easy to get and buy so you're not left with herbs or spices that you won't use again. Quick and easy to make so long as you prep your ingredients first. Can't wait to make it again!
Hanszinderfaan's picture
9th Aug, 2019
So glad I saved this recipe. Used chicken breasts instead of thighs as I had previously defrosted them for something else. Having read some of the reviews I have to say they were spot on and I take my hat off to the creator of this recipe. I reduced the quantities for two persons. Would I make it again? Most definitely. One of the best curry recipes I have ever made
1st Aug, 2019
Fab recipe and very very tasty, Increased some of the spicing a little as others have recommended and used 4 cloves of garlic instead of 6. Great depth of flavour. Everyone I have cooked it for has loved it.
29th Jul, 2019
Love this recipe, best curry I've ever made x
Minimasks's picture
20th Jul, 2019
Great recipe. Only have time to do this at weekends but have made plenty of times I prefer a bit extra veg which I added. Also add some tomatoes and a chilli and less garlic than recipe states. Very tasty.
18th Jun, 2019
I cook this frequently but using my tweaked recipe. For my taste, I found the original has too many garlic cloves and chili flakes and the sauce is too runny. I half the garlic, chilli flakes and I reduce down the sauce so that it clings to the chicken (not watery as shown in the photo above. It's delicious and so easy to make!
25th May, 2019
I put twice the amount of cumin, and Garam masala, and a little extra turmeric. The result was delicious. My husband said it was his kind of curry. We will definitely be having this again,


9th Jul, 2019
What would the reheat instruction be? Can it be reheated from frozen?
goodfoodteam's picture
11th Jul, 2019
Thanks for your question. We'd suggest reheating in a saucepan on the hob or in a bowl in the microwave. If it's frozen, defrost first for best results.
20th May, 2019
Is it 382 per serving (eg serves 4)?
goodfoodteam's picture
24th May, 2019
Thanks for your question, yes that's per serving ie. per person.
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.
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