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Member recipe

Chicken Curry

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(11 ratings)

Member recipe by

Servings

Serves 6

Medium, slow cooked chicken curry, goes well with garlic and corriander nann bread

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Ingredients

  • 3tbsp vegtable oil
  • seeds from 6 cardemon pods, crushed
  • 4 garlic cloves, crushed
  • 5cm cube ginger, grated
  • 1 large onion, finley chopped
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 4 green chillies, finley sliced
  • 4 boneles skinless chicken breasts, cut into fairly big chunks
  • 2 tbsp mild chilli powder
  • 1 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 2 tbsp gram massala
  • 1 tbsp tomatoe puree
  • 400g tin chopped tomatoes
  • 200ml chicken Stock (cubes)
  • 1tsp cornflour
  • Bunch fresh corriander roughly chopped

Method

    1. Heat the oil in a heavy based frying pan and fry the cardemon, garlic, ginger and onions for 5 min.
    2. mix the chilli powder, curry powder and tomatoe puree with a little water to make a paste, stir the paste into the frying pan with the onions garlic and ginger and cook for a further 5 mins.
    3. Add the turmeric and ground cumin to the frying pan followed by the chicken. continue to fry until the chicken is sealed and coated with the spices.
    4. Transfer to a large pan and add the chopped tomatoes, peppers, chillies, chicken stock, corn flower and gram massala, Season well with salt and black pepper. Simmer on a low heat for approx 2 hours, until the sauce has thickened, add more corn flour if needed. Towards the end off cooking throw in the fresh chopped corriander. Leave to rest for 5 min before serving.

Comments, questions and tips

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nhoney032
14th Jul, 2017
3.8
Altered the method slightly, as I cooked it in the slow cooker. Used 6 skinned chicken thighs, no corn flour. Only change to method was step 4, when I put browned chicken thighs on bottom plus all the ingredients in a slow cooker for five hours on medium. Leave lid off for last hour to thicken sauce. Added natural yogurt, spinach, and dried cranberries near the end. A new favourite, enjoyed by everyone who tried it
cairn
26th Apr, 2016
This is a very authentic recipe and is improved by adding a little sweet mango chutney to cut through the tomato.
debsddwyer
23rd Nov, 2015
5.05
Used this recipe for the first time & very impressed with the results !! Will definitely be making this again !
jdwillow26
17th Aug, 2010
4.05
Really enjoyed this recipe and it will probably become a regular in our house.
vhutshilo
4th Jun, 2009
4.05
This the best chicken curry i have enjoyed and my guest realy loved it.
drjacquismith
15th Feb, 2009
5.05
Made this for the family - went down well! Definitely will make it again. Thanks!
Adrian B
1st Mar, 2015
Hi there, quick question, should the amounts of these ingredients be in tsp, not tbsp?: 2 tbsp mild chilli powder 1 tbsp mild curry powder 1 tbsp ground cumin 1 tbsp ground turmeric 2 tbsp gram massala
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