Home-style chicken curry

Home-style chicken curry

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(228 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 clove, 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 thigh, 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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Vendee France
9th Oct, 2014
Hi .It would seem that you have added to many chilli flakes as it should not have been that hot. I have a jar of home dried chillis they are very small and I only use one as my wife is not a fan of very hot curries.Try again as this is the best curry recipe I have tried.
Lyn.
26th Sep, 2014
5.05
Very tasty, will make again very soon.
Berryl502578
13th Sep, 2014
5.05
Will be making this again very soon, I used chicken breasts instead of thighs and also added some coconut milk towards the end. Fab
stevebrown1984
27th Aug, 2014
5.05
Beautiful curry. Made a veggie alternative with lots of veg and chick peas. A little extra chilli and served it with brown rice and a squeeze of lemon. Delicious
charvey31
16th Aug, 2014
5.05
Just made this tonight. I used bone-in chicken thighs and substituted anise seeds to fennel seeds because I don't have it. I seasoned the dish with salt because its bland for me. I even forgot to add coriander but still the outcome is delicious!
croxbt
11th Aug, 2014
5.05
I added a small tin of coconut cream. Wow!!
cookiemonster799
4th Aug, 2014
Delicious recipe! No need to make any changes. You can halve the weight of the meat and make up the rest with a mixture of vegetables. Potatoes, sweet potatoes, chickpeas, red peppers and spinach are all good additions. I just add them with the stock.
gwugwux2
24th Jul, 2014
5.05
Wow. Excellent. Easy to make and oh so tasty. deserves a full 5 *****
okocha
20th Jul, 2014
All seven people in our family tucked in and enjoyed this. It won't let me rate this recipe but I would definitely give it 4 stars, would probably try it without the yoghurt next time though.
cally6903
13th Jul, 2014
5.05
At last...a delicious curry recipe that works, make this... you wont be disappointed !

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