Home-style chicken curry

Home-style chicken curry

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(250 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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Hoakley9595
31st Aug, 2015
Made this with Quorn chicken pieces which I cooked from frozen for around 16 mins- turned out great!
Fionalovescooki...
16th Aug, 2015
Delicious recipe it made a really really tasty curry, easy method to follow and we all loved the result. Thanks. ( I didn't use fennel because I didn't have any.)
Mazi
11th Aug, 2015
Hats off, this recipe is the best curry I've made so far. I would pay for it in a restaurant! I completely puréed the onions, ginger & garlic with passata sauce ( crushed tomatoes) to give a smooth thick sauce. I used chilli powder but was bit too much so added Greek yoghurt to cool it down! Was a treat & definitely on the top favourites!
AJMD
12th Jul, 2015
5.05
I made this lovely curry dish today, LOVED IT. It was quick and easy yet full of flavour . Thanks AJMD.
sweldo
24th Jun, 2015
I thought this was going to be a scorcher and bought in extra yog! It was fairly mild in the end (and I was left with a lot of yog!) but the flavour was delicious. Even my son-in-law who is not a curry addict by any means, said so!!
louise2060
13th Jun, 2015
0.05
It was not nice at all. I love chicken curry and this was my worst curry yet..... do not try
lindiv
29th May, 2015
5.05
Excellent recipe, so tasty and quick. Don't think I'll want a take away again! This dish is quite hot though so if you prefer it milder I would suggest less chilli flakes. Served it with rice and made a raita mixing greek yogurt and mint sauce to taste.
lreid19
26th May, 2015
Very tasty but fennel can be quite overpowering, I would use it sparingly.
AJMD
12th Jul, 2015
5.05
I'm not a lover of Fennel & I agree it can overpower, I made this dish today with no Fennel at all and it was lovely.
salisburygirl
26th May, 2015
3.8
Lovely fresh tasting curry. I thought it had quite a kick and unfortunately it was far too strong for my 5 year old, despite adding a big dollop of yoghurt to her portion. I will make this again but not for the kids.

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