Cumin-scented chicken curry

Cumin-scented chicken curry

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(88 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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7th Sep, 2015
I have made this twice now, and it is really lovely. I did not have a pan large enough to cook that amount of chicken through properly, so I baked it in the oven - 40 minutes, Gas Mark 6. I will definitely make it again.
Lesleymak's picture
11th Jan, 2014
Best curry I have made, but I didn't have any paprika, fresh chillies, so I used chilli flakes, chilli powder and cayenne pepper and it was delicious .. Going to this again... I made it a couple of days before as's now on my recipes...
29th Dec, 2013
I always moan about everybody saying "I changed the lemons for parsnips and added a can of tomato soup etc." in recipe reviews, however in this instance I ramped this up with extra garlic, chilies (5 seeds in) and added 1 tsp of chili powder and 1 of paprika. Tastes like a curry now.
23rd Nov, 2013
This was scrumptious. I changed the recipe slightly and used chicken breast and added chopped tomatoes with greek yoghurt with a touch of honey. Really nice and will be doing this again.
13th Oct, 2013
Lovely flavour but needed much longer to cook the chicken thighs
12th Apr, 2013
This was simple to do and tasted delicious! As previously said it did taste better the next day. I didn't have two green chillis so I used one red and one green.
25th Mar, 2013
Really lovely curry
24th Feb, 2013
replaced yoghurt for a tin of good quality coconut milk makes a really rich curry
11th Feb, 2013
So easy! So tasty>
23rd Jan, 2013
I blended the onions, peppers, garlic and ginger (garlic and ginger out of two jars), changed the yogurt for single cream and put a pinch of salt in. I left out the chillies. Tasted excellent


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