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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24th Jan, 2012
Disappointing :-( Don't know why with all the lovely spices in this curry that the end result was rather bland. And the yoghurt curdled, even though I lowered the heat right down before adding it. Where did I go wrong?? Maybe this would be better with coconut cream? Much prefer the "fragrant chicken curry", which I usually cook, but I forgot to buy fresh coriander.
22nd Jan, 2012
Not sure what I did wrong but this dish was really bland and tasteless despite leaving the flavours to mingle. A real disappointment, I won't bother again.
20th Jan, 2012
First time making a curry from scratch. Was ok but felt like something was missing...encouraged me to try other curries from scratch though.
28th Dec, 2011
Not hugely full of flavour, and but nice and easy. Used chicken breast and did leave for 2 days. I dont think I would bother making again.
9th Dec, 2011
I made this for the first time last night and it was delicious - also added some fresh cherry tomatoes and a sweet potato, which worked well.
6th Nov, 2011
Lovely flavours, very quick and easy making it a great weekday favourite.
3rd Nov, 2011
I'm in love with this recipe. First time I made it was about 1,5 year ago and ever since it's one of my favourite. Simple, quick, so damn tasty! In my opinion original recipe is so good there is no need to change anything. However I tend to keep a lid on as I prefer curry sauce to be less thick. Perfect home made curry for a mid week supper as well as a dinner party. So delicious! Try it yourself. You won't be disappointed!
22nd Aug, 2011
Tripled this recipie to feed 15 adults, very tasty and so convenient that you can make ahead of time. Lovely spices and good mix with the ginger, garlic and chillies. Very yummy and will be making again.
24th Jul, 2011
Found it a bit too watery
13th May, 2011
This is very similar to a recipe of mine, except I would use coconut milk instead of yoghurt.


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