Home-style chicken curry

Home-style chicken curry

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(305 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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17th May, 2016
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.
8th May, 2016
What a disappointment, made as per recipe and it was bland and tasteless.
28th Apr, 2016
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.
23rd Apr, 2016
Absolutely beautiful but needed much longer to reduce after adding stock Best home made curry we've had
23rd Apr, 2016
My 13 year old son made this for me and it is absolutely delicious! The fennel adds a lovely, fresh contrast to the standard Indian spices. We added a tsp of chilli to give it a pleasant piquance.
19th Apr, 2016
Don't bother with this! Was hot but totally bland in flavour!
11th Apr, 2016
Made this tonight. Absolutely lovely. I will definitely be making it again. Perfect blend of spices with a hint of sweetness from the sugar to balance it out.
10th Apr, 2016
I've made many curries but was really disappointed in this one. I followed the recipe to the letter but it tasted harsh, flat, acidic. Very odd.
8th Apr, 2016
I cook a lot of homemade curries and this was one of the best! I used 2 large chicken fillets and added a green pepper, and with the above listed quantities it made 3 generous portions. I omitted the sugar, used 1tsp chinese 5 spice instead of the fennel seeds (to get the aniseed flavour), used 1tsp cayenne pepper as I had no chilli flakes/powder and added 3 fresh red chillis (we like hot curries!). Really excellent flavours and easily adaptable for those liking a hotter or milder curry. Absolutely delicious!
14th Mar, 2016
Really tasty curry, I used chicken breast, and only a sprinkle of sugar, doesn't really need it, fennel seed is quite a strong flavour, I used the amount stated and was fine for me but I like the taste of it. Will make this one again! Served with a dollop of natural yogurt


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