Home-style chicken curry

Home-style chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(268 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
Save to My Good Food
Please sign in or register to save recipes.

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 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

    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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hanszinderfaan's picture
hanszinderfaan
10th Oct, 2017
3.8
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.
Char9017
7th Oct, 2017
5.05
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.
mumknowsbest34
30th Sep, 2017
5.05
Delicious! Full of flavour, will definitely make again.
willa1985
10th Aug, 2017
3.8
Definitely doesn't need the suggested amount of water for the stock, half would have worked better. I cooked it out so still a nice, thick sauce and will make this again.
Aoifs31
2nd Aug, 2017
Any suggestions on the spice measurements if using ground cinnamon, cumin etc, thanks
sunitt
11th Jul, 2017
3.8
This curry was easy to cook, but it was a bit heavy on the fennel, therefore when I make again I will put in 1/4 of the amount in the recipe
snj
11th Jun, 2017
5.05
Added a tablespoon of medium curry powder following comments that it was too bland. After adding chicken and stock cooked in the slow cooker The sauce thickened and needed to add a little more water. Delicious curry which the whole family enjoyed.
hanszinderfaan's picture
hanszinderfaan
30th May, 2017
3.8
For someone on a CKD diet, you have to be careful with the ingredients you use. However as it uses tinned tomatoes this looked acceptable. Scaled down the ingredients for two people and very pleased with the result. This is one I saved as I will almost certainly make this again. Noted someone used whole chicken thighs which I think will be my preference. Overall a good 'un!
Elsbelsbaker
11th Mar, 2017
Looks pretty good yum
blotty81
8th Mar, 2017
5.05
Delicious and pretty easy to make. Iv made it three times now so getting pretty quick at it. Pretty spicy!

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.
shyde44
2nd Sep, 2016
5.05
Delicious, I added some leftover brocolli and cauliflower at the end which I preboiled for 10 mins.
Siâni25
16th Dec, 2015
2.55
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.