Home-style chicken curry

Home-style chicken curry

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(276 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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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.
6th Nov, 2016
Nice, straightforward recipe. Did find it a bit bland but when reheating the leftovers next day the flavours had developed a bit more. Adding the stock does make for a much thinner sauce personally I think it would be better without - just add a few tablespoons of water to dissolve the stock cube.
Ryan Christophe...
18th Oct, 2016
Lovely Dish. Tasty and relatively simple to make. A good mid-week meal that freezes well too.
Patrick C
28th Sep, 2016
The garlic and ginger paste should have salt in it - it is the garlic, salt and oil combination that creates a key part of the "curry" backbone. I would not add water to the onions - they already have a lot of water in them. If you do - drain the onions. If they are too wet you won't get that nice sauteed onion flavour. I would also use methi in here. Otherwise it looks pretty good and with 6 garlic cloves you should just about get that restaurant aroma hit.....
21st Sep, 2016
Very tasty, added a bit more spice than the recipe said and served with celeriac curried oven roasted chips. Thumbs up!
8th Aug, 2016
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.


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