Home-style chicken curry

Home-style chicken curry

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(256 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
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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.

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Comments, questions and tips

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scrappydoo
8th Aug, 2016
3.8
Made this with full quantity of ingredients apart from the chicken and chili flakes. Used 1lb of diced chicken,and reduced the chili flakes by half kept everything else the same as we like plenty of sauce. A tasty curry made totally from store cupboard ingredients so a good standby.
Sue Mea
9th Jul, 2016
2.55
I bought all the ingredients and followed this recipe but I thought it was quite bland. The finish result looked beautiful but it didn't have much taste, I will definitely try to make it again and maybe change my stock to a better homemade type.
Patrick C
28th Sep, 2016
It needs salt and maybe a splash of lemon juice and pinch of sugar.....also a desert spoon of a good mild curry powder would help - Korma mix is a safe bet. The secret of curry really is to use a lot of garlic, salt and oil and simmer, add a splash of water, simmer and repeat several times until the water is gone and the oil floats. You can pour off the excess oil and keep it - this is what restaurants do and is part of the "secret". They use the excess oil for the next day and keep going like that.....
hightea
8th Jul, 2016
5.05
Whoops forgot to rate it
hightea
8th Jul, 2016
5.05
This is so simple and the flavours of the different spices make the dish really authentic. Absolutely delicious, the only way it could be termed bland is maybe the spices used were a little stale as they don't last forever. I will definitely make this many more times. I served it with cauliflower rice as I am watching my carbs and was perfect.
andymbrooks
4th Jul, 2016
5.05
This was delicious, followed the recipe exactly, so full of flavour. I had to use 500ml of stock as it was so thick after I had pureed the onions, garlic and ginger. I would have liked a bit more chilli heat but my wife thought it was perfect. Urge you to try it as it is a really tasty recipe. I don't know how anyone can post that its bland.
jasongreer79
17th May, 2016
5.05
Deeee-licious! One of the tastiest curries I've made in ages. Great job! Definitely making it again. Didn't add sugar though. Don't know if it would've made any difference though.
Phantomphixer
8th May, 2016
0.05
What a disappointment, made as per recipe and it was bland and tasteless.
alexred
28th Apr, 2016
5.05
I cooked this for the first time this week and it was amazing! My sauce wasn't as runny as depicted in the photo on this page. I had no turmeric or cinnamon sticks and I used ever-so slightly less than a 400g tin of tomatoes, and the dish still worked really well. Tip - I had to throw away the first batch of spice mix as it turned to a burnt sticky mess. I followed my instincts and didn't add any oil to the 2nd batch, then ground them all up with a pestle and mortar, and it worked wonderfully. As good as any take-away I've ever had (in fact, better). I think it would work extremely well with lamb, too.
Spottydog02
23rd Apr, 2016
5.05
Absolutely beautiful but needed much longer to reduce after adding stock Best home made curry we've had

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