Proper chicken curry

Proper chicken curry

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(18 ratings)

Prep: 20 mins Cook: 50 mins Plus overnight marinating


Serves 8
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal470
  • fat21g
  • saturates12g
  • carbs29g
  • sugars26g
  • fibre5g
  • protein40g
  • salt0.7g
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  • 6 tbsp tandoori masala powder
  • 2 tbsp ginger paste



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp garlic paste



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 500g pot coconut yogurt, plus extra to serve



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 4 onions, 2 cut into wedges, 2 chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 peppers, cut into large chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1¼kg skinless chicken thigh, cut into large chunks
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • big bunch coriander, stalks chopped
  • 2-3 tsp hot chilli powder
  • 680ml jar passata
  • 160ml can coconut cream
  • rice and naan bread, to serve


  1. In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.

  2. Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.

  3. Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.

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Comments, questions and tips

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1st Aug, 2013
This was absolutely amazing. Tasted like it came from the very best Indian, and I only used leftover roast chicken. Can't wait to try it with the chicken thighs. Couldn't find creamed coconut here, but used coconut yoghurt, divine!
20th May, 2013
Going to give this a go but having a "nearly bus pass" moment!!What happens to the marinate mixture??
18th Apr, 2013
The chicken was awesome. The sauce was good but a little too hot with all that chilli. I used greek yoghurt and creamed coconut as couldn't find coconut yoghurt, perhaps I shoudl have put a bit more of these to cool it down. Will definitely make again but reduce the chilli powder by half I think.
16th Apr, 2013
Amazed at the depth of flavour even when you don't marinate overnight. The nicest curry I have ever cooked at home that actually tastes better than the bland stuff you now seem to get at local indians! Thank you for sharing with us x
28th Mar, 2013
followed recipe 5* for sure
23rd Feb, 2013
this is a 5* dish..not a measly 3 as previously noted !
23rd Feb, 2013
This a a gorgeous chicken curry and so easy to make...well worth a try !
16th Dec, 2012
I am a huge, huge fan of Indian cooking. So far, of all the recipes I have tried, nothing has come close to my fave Indian restaurant. This one did. This one is godly. This one is orgasmic. Absolutely delicious. I couldn't find coconut yoghurt either. I bought cream of coconut and melted it down over a low heat and mixed in the appropriate amount of yoghurt. TheKing thoroughly recommends this curry. 10/10.
6th Dec, 2012
Thanks.Will try it with Greek yogurt - plenty of that here.
2nd Dec, 2012
Outstanding recipe, one of the best curries I've ever had. I just used Greek yoghurt as I couldn't find coconut yoghurt. We used chicken breasts instead of thighs.


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