Home-style chicken curry

Home-style chicken curry

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(308 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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26th Feb, 2017
Bland unless you double up the spices, even for kids. Really tasty after extra spices added.
6th Feb, 2017
Doubled the spices, except chili. Used 750 gms of ripe tomatoes whizzed blender with a cup of water instead of tinned tomatoes. Used 500 gms chicken breasts. Added, when the chicken was cooked, 500 gms cubed cooked potatoes. Didn't add stock. Added one tbsp lime juice and 1 tsp of salt. Result ... a thick luscious sauce. Gets better with keeping for a few hours. Dee-lish-us !
5th Feb, 2017
Great curry. I agree it does need adapting slightly per individual taste. I personally will add more chilli but it was hot enough for the wife and kid. I didnt have a blender so grated the onion and ginger. Took ages but well worth it. Couldnt figure out the ginger measurements in size so used thumb size as standard. Probably could use more. Will cook again
Kathryn s
29th Jan, 2017
I liked the idea of the recipe as it used individual spices rather than a standard 'curry powder'. However, i would agree it is rather bland. When making it again, i would probably double all the spices apart from the garlic ginger and chilli to try to create more depth of flavour. Will definitely try again though as it is nearly there
Katie Allen
27th Jan, 2017
This has become a staple dinner. So easy to make. Often I substitute the chicken with red lentils, peas and spinach for a vegan curry. Delicious.
19th Jan, 2017
Just found this quite bland really.
6th Jan, 2017
This recipe is great and really simple. I've been making it for a while now and it turns out fantastic every time!
1st Dec, 2016
Excellent curry recipe, easy, almost always have the ingredients, it has an authentic flavour and my family love it. It's nice also to find a curry without coconut milk!!!!
11th Nov, 2016
Fantastic! A little too spicy for my younger brother and my dad, but perfect for my mum and myself. I added a few green cardamom pods and curry leaves, just 'cause I had them. My mum's new favourite, and good thing too, 'cause it's really quick and easy to make!
7th Nov, 2016
Yum! And leaves the kitchen smelling divine.


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