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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20th Feb, 2016
i thought it was ok, probably would not make it again.
31st Jan, 2016
Lovely curry. I used chicken breast, mild chilli powder instead of flakes, omitted the fennel seeds as I didn't have any, and the sugar as I didn't think it was necessary. Cooked on the top of the stove for about two hours and it was awesome! The chicken was tender and the whole lot was devoured with relish by my non-curry loving family.
24th Jan, 2016
One of the best curry recipies I've found. Delicious and spicey!
17th Jan, 2016
Gorgeous!!! Cook it for my Girlfriend all the time, Well when i need to make it up to her and it always works :))) We both Love this Curry, Thanks so much for the Recipe!!
30th Dec, 2015
This was my first attempt at making a curry from scratch but tried this recipe a couple of weeks ago and was very impressed. For me it only provided 3 reasonable sized portions so if I want to make for say 6 people do I double ALL ingredients or go a bit easier on the spices? - Any advice welcome
29th Dec, 2015
I stumbled across this recipe after googling curry using boneless chicken thighs. We have cooked it several times and it's turned out to be one of our favourite curries. Very fresh tasting. I sometimes cheat using lazy onion, garlic, chilli and garlic paste if I don't have the time and the results are just as good so no need to use a food processor. I also cheat by using coriander powder if I don't have fresh. We love it!
Experienced cur...
20th Dec, 2015
It is best not to add sugar to curries. There are already enough carbohydrates in rice and chapatis, the traditional curry accompaniments. In some parts of India, e.g. Gujarat and Bengal, adding raw or refined sugar is traditional. But sugar does not enhance the flavour. There is no good reason to add sugar.
11th Dec, 2015
Yummy curry! I added frozen spinach at the end. Also added 4 tbsps of nat yoghurt to reduce the heat a bit. Will add less than 1/2 tsp of chilli flakes next time as it was getting a little too hot. Served with natural yog and grated cucumber. It was delicious!
14th Nov, 2015
Great recipe & I'll use as a base for many curries in the future, my partner thought it was restaurant quality. I made a few changes, reduced the oil to 1 tbsp, I also upped spices, ginger & garlic by 50% and added 3 fresh chillies to the blended mix as I like a hot curry. I also added a punnet of sliced mushrooms & three sliced green peppers, two tins of chopped tomatoes and some salt. I used about 1kg of mixed skinned chicken thighs & drumsticks which I browned first in the pan and I put the whole dish in a lidded casserole dish in the oven for about an hour after all hob cooking was completed. Meat fell off the bone & the extra spices gave a nice gentle heat. I think this basic recipe would work really well with fish, lamb or beef too.
26th Sep, 2015
Excellent curry. 5*. However, take note of the use of the word hot in the description. It was! I love a hot curry but did add some single cream at the very end. (Natural Yoghurt would do.) When I cook this again (I was asked to, which is always a good sign), I will put the fennel and cumin seeds in the processor/grinder as the very first step, just to break them down a little. To make the sauce a little smoother. I definitely recommend curry lovers have a go at this. A very good curry!


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