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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goldstraw
16th May, 2010
tasty curry ive made a few times,love it
ruby07
23rd Apr, 2010
1.05
Unfortunately, this was a bit of a let down. The colour looked fantastic but it lacked any depth of flavour even with the ingrediants used. There was no seasoning in the dish so I added a little salt but this didn't make much difference. My other half thought it was ok and its a cheap dinner to make but I don't think I'd make this one again.
clairecv
21st Apr, 2010
1.05
Really bland and uninteresting, natural yogurt seemed to split as well, would definately not make again.
julianaiwg
3rd Dec, 2009
3.05
This smelled incredible while cooking, we followed the directions faithfully, but in the end we were very disappointed as the taste was not very interesting.
lemoore
2nd Dec, 2009
3.05
This was ok. The flavour was quite nice but the chicken was dry. Perhaps I did something wrong but it wasn't a huge success.
clur79
20th Oct, 2009
4.05
I've made this a few times for dinner parties and it's lovely. It's particularly good if made the day before which means you can spend more time with your guests!
trisha1264
22nd Sep, 2009
this was so easy and so differnet from others curry. i am making another one this weekend and freezing some at the same time.
Twinklebum99
1st Sep, 2009
4.05
Very nice curry. i was a bit nervous abotu putting the 3 chillis in so i played it safe and put 1 in. can definiately handle another on. i will try again and maybe build up :) very simple though.
middle_pin2
29th Aug, 2009
4.05
Very tasty! I used breast pieces and two chillis - one seeded, one not and it was just hot enough. Will make again.
alexofevil
28th Aug, 2009
5.05
Now made this twice, first time left all the seeds in one chilli, I loved it but too hot for others. Second time took out all the seeds and enjoyed by everyone. Would recommend cooking ahead and freezing, this really needs to be re-heated to get the full flavour into the meat. (although I did use Breast so it may be different with Thighs.) One of my favourite curries.

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