Cumin-scented chicken curry

Cumin-scented chicken curry

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(83 ratings)

Ready in 40-50 mins

Easy

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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Ingredients

  • 12 large chicken thighs, bone in
  • 4 tbsp vegetable oil or sunflower oil
  • 2 tsp cumin seed
  • 2 medium onions, sliced
    Onion

    Onion

    un-yun

    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)
    Chillies

    Chilli

    chill-ee

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

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    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
    Paprika

    Paprika

    pa-preek-ah

    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
    Peppers

    Pepper

    pep-iz

    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

Method

  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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fainleog
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.
kathy535
22nd Jan, 2012
3.05
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.
justabeena
20th Jan, 2012
3.05
First time making a curry from scratch. Was ok but felt like something was missing...encouraged me to try other curries from scratch though.
cameron99
28th Dec, 2011
3.05
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.
georgeclayton1
9th Dec, 2011
4.05
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.
tracyhepworth
6th Nov, 2011
4.05
Lovely flavours, very quick and easy making it a great weekday favourite.
synneve
3rd Nov, 2011
5.05
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!
janecarwood
22nd Aug, 2011
5.05
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.
barrygreenback
24th Jul, 2011
3.05
Found it a bit too watery
dewrain
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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