Home-style chicken curry

Home-style chicken curry

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(273 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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26th May, 2015
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.
14th May, 2015
This is without question one of the best curry recipes out there I would well recommend it
12th May, 2015
Absolutely delish! I added a handful of peas and spinach at the end for a bit of colour and healthiness. It was very tasty INDEED
8th May, 2015
I have been making this recipe for the last year and can confirm this is the best curry recipe ever. It's a total winner in my house, disappears in minutes. I have tried all sorts of changes but it is always fantastic I personally like it very spicy so I add fresh chillies but when cooking for all the family, dried ones give a milder taste. Recommend it to everybody.
5th May, 2015
Fabulous recipe, blitzing the onions makes a big difference.....love it!
20th Feb, 2015
Made this twice now and the family really love it. I used fresh chilli as we like it a bit hotter, this is very tasty and is becoming a firm favourite
20th Feb, 2015
This was amazing especially for the children, i added a little more sugar and coconut cream and let it slow simmer all day the result was lovely, nice creamy thick curry can always add chilli if I do just for me and my hubby. This will be a weekly fave in our house
Tony Kneecaps
17th Feb, 2015
I have to agree with what others have said - this is just one of the best curry recipes. It's simple to make, pretty quick - though I tend to extend the last cooking period after the chicken has been added - and incredibly tasty, with an excellent spice mix. Part of its success, I think, is that it isn't trying (and failing) to emulate a restaurant-style dish. I've made it loads of times and occasionally messed with the ingredients a bit, but nothing really makes an improvement to the recipe as it is. Highly recommended.
17th Jan, 2015
This is one of the best curry recipes I've come across. It's tasty & aromatic with just the right amount of heat from the chillies. Everyone I've made it for just loves it. It's fool proof and tastes exactly the same each time because it uses dried chillies, which are much more predictable. I varied it slightly last time and added some frozen chopped spinach, which was gorgeous! It added another dimension of flavour to this already truly delicious dish.
16th Jan, 2015
Really nice my family really enjoyed this


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