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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16th May, 2010
tasty curry ive made a few times,love it
23rd Apr, 2010
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.
21st Apr, 2010
Really bland and uninteresting, natural yogurt seemed to split as well, would definately not make again.
3rd Dec, 2009
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.
2nd Dec, 2009
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.
20th Oct, 2009
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!
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.
1st Sep, 2009
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.
29th Aug, 2009
Very tasty! I used breast pieces and two chillis - one seeded, one not and it was just hot enough. Will make again.
28th Aug, 2009
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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