Cumin-scented chicken curry

Cumin-scented chicken curry

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(84 ratings)

Ready in 40-50 mins


Serves 6
This curry improves if you make it ahead, it gives the flavours time to mingle

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal810
  • fat59g
  • saturates16g
  • carbs11g
  • sugars0g
  • fibre2g
  • protein60g
  • salt0.76g
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  • 12 large chicken thighs, bone in
  • 4 tbsp vegetable oil or sunflower oil
  • 2 tsp cumin seed
  • 2 medium onions, sliced



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

  • 3cm piece of fresh root ginger, peeled and shredded
  • 3 fat garlic cloves, shredded
  • 3 plump green chillies, halved lengthways (leave in some or all of the seeds if you like a hot curry)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ 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…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 large peppers, one red and one yellow or orange, seeded and cut into rough chunks



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

  • 2 tbsp tomato purée
  • 250ml tub natural yogurt
  • 3 tbsp chopped coriander, to serve


  1. Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat – a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour – 10 mins.

  2. Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.

  3. Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry – it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

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Comments, questions and tips

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18th Jan, 2013
Delish. Cooked for 2 and although reduced the amount of chicken kept the sauce the same and we polished the lot off. 5 star for taste, portion size way out though!
13th Jan, 2013
Me and my family really enjoyed it, although I must admit we have never managed to keep it for the next day, it just looked so tasty! I would recommend adding spinach (if you like it) to make it even healthier, works superb with and without it however.
10th Nov, 2012
Not great, a bit bland and lacking something. The home style chicken curry that Roopa Gulati has a recipe for on here is miles better. Won't make this again.
21st Aug, 2012
I have made this many times and it is so tasty and has been very popular many times. Though when making it i x4 all the spices and added paprika and smoked paprika, just to give it a bit more of an impact, but it does need cooking for longer than the recipe says.
29th Jul, 2012
It was just ok. Found it a bit dry, nice flavours though.
10th Jun, 2012
Made this last night and was very pleased with the result although I did have some serious migivings when I added the yoghurt. I had to add quite a bit of salt. Used chicken breasts plus a chicken stock cube. Will definitely make again :)
28th Mar, 2012
This is a delicious curry, I have to leave the coriander off as I don't like it but that is just personal preference. I shall definitely be eating this again.
21st Feb, 2012
Delicious curry (but then cumin is my favourite spice). I make this in a casserole dish and put in the oven at 150 C for a couple of hours instead of cooking on top of the stove.
6th Feb, 2012
Forgot to rate on last review :-)
6th Feb, 2012
I have a dairy intolerance so made this with Soya yoghurt. Also added 2 tablespoons of brown sugar to take away the bitterness of the natural Soya. It was gorgeous and huge hit with my hubby! Yum. Will definitely be doing again :-)


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