Home-style chicken curry in a deep dish with fork

Home-style chicken curry

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(568 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal382
  • fat17.7g
  • saturates3g
  • carbs10.7g
  • sugars7.4g
  • fibre2.1g
  • protein46.8g
  • salt0.8g
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Ingredients

  • 1 large onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 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…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

Method

  1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

  4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

  6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

  8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

  10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

  11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

  12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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Comments, questions and tips

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Tara Swift's picture
Tara Swift
19th Jun, 2020
5.05
Thank you for this useful recipe, I used tamirind instead of sugar, less chilie and less chopped tomatoes as i have hiatus hernia. The result was really nice and authentic
Ged Pinchard's picture
Ged Pinchard
16th Jun, 2020
Just don't get the bad reviews this is a great recipe which we have been using regularly for quite a while now, easy, quick and delicious.
Mrs Scarlett
13th Jun, 2020
I made this curry this evening. It was a huge hit with my family. Teenage son said it tasted like a “proper curry”. It was pretty easy and quick to make. I’ve since read the comments below and was really surprised by the bad reviews. If you follow the recipe and ensure you don’t burn the spices or garlic it tastes delicious (can only assume burning may account for the bitter taste described by some). Will definitely make this again.
Sienna G
9th Jun, 2020
5.05
I LOVED this curry. It was super easy to make and the whole family devoured it in one sitting. We were left wanting more. It was a lovely thickness and the plate was full of rich flavours. It had a perfect kick, it was by no means too strong but you could taste it. I will definitely be cooking this one again. I served it with saffron basmati rice and poppadoms. Maybe next time I will add raisins or desiccated coconut for that sweet/savoury touch.
Jo Smith's picture
Jo Smith
6th Jun, 2020
1.05
Revolting! Don't waste your time...just go to Tesco and buy a battery acid take away curry as this is exactly what this tasted like...absolutely no depth of flavour... so disappointed and a waste of an hour and half on my life ☹️
Christine Omeni's picture
Christine Omeni
23rd May, 2020
1.05
So disappointed with this recipe, I tried it following the good reviews but it was absolutely inedible and went in the bin. The taste was so strong and bitter. The garlic and ginger weren't cooked through even after 20 minutes which gave a horrible texture. I followed the recipe exactly apart from using 1/2 teaspoon cinnamon as I didn't have a cinnamon stick. Could that have been the problem? I really don't know what I did wrong.
Lauren Wainer's picture
Lauren Wainer
13th May, 2020
5.05
My husband and I LOVE this curry!! I too double up on the ingredients - a heaped tablespoon of all the spices etc and two tins of chopped tomato to make extra for the next night - its that yummy! I use ground cumin and cinnamon instead to use what I have, but all the herbs and spices are a must, as is using our small food processor for the onions and then the garlic and ginger.
Impossible28
10th May, 2020
1.05
I strongly disliked this recipe. I tried it on the basis of the other amazing reviews so had high hopes. It's very rare I find food inedible but I picked out the chicken and binned the rest. I double checked I definitely made this correctly and I 100% did. It is definitely not bland, I actually think the problem is more the opposite. The garlic and ginger are overwhelming and don't go well with the other spices. I suspected there would be too much (50g of ginger?!) but I wanted to trust the recipe seeing as it has fab reviews. I'm really disappointed I've wasted so much food.
Rainbowface
7th May, 2020
5.05
Made this with a few revisions and it was delicious! I added extra vegetables and a tin of chickpeas. Also instead of the suggested quantities of spices, I just put a generous shake of each into the pot. Didn’t have fennel but threw in some nutmeg! It was yummy. Had it with rice.
Megan E's picture
Megan E
28th Apr, 2020
4.05
My family and I really enjoyed this curry recipe. I don't have a food processor so left the foods whole and omitted the chilli flakes as children are sensitive to spice (I added the flakes to my dish for some additional heat. Really tasty simple recipe

Pages

laurennrich
26th May, 2020
Can I do this in a slow cooker?
lulu_grimes's picture
lulu_grimes
29th May, 2020
I'm afraid this curry wouldn't convert very well to a slow cooker, you'd have to cook it up to step 10 before it went into the cooker. You could leave it to finish from that point if you liked. Lulu
N.l.Henson
13th Feb, 2020
Does this work in the slow cooker and how long would you cook it for
lulu_grimes's picture
lulu_grimes
29th May, 2020
I'm afraid this curry wouldn't convert very well to a slow cooker, you'd have to cook it up to step 10 before it went into the cooker. You could leave it to finish from that point if you liked. Lulu
Eld93
9th Jul, 2019
4.05
What would the reheat instruction be? Can it be reheated from frozen?
goodfoodteam's picture
goodfoodteam
11th Jul, 2019
Thanks for your question. We'd suggest reheating in a saucepan on the hob or in a bowl in the microwave. If it's frozen, defrost first for best results.
webbj01
20th May, 2019
5.05
Is it 382 per serving (eg serves 4)?
goodfoodteam's picture
goodfoodteam
24th May, 2019
Thanks for your question, yes that's per serving ie. per person.
mikeyg78
11th Jan, 2015
Its does not tell you if you put in the cinnamon stick whole or not? Also assume you seal the chicken first and not put in raw?
FreezeDriedGirolles
11th Nov, 2016
5.05
If a recipe refers to a cinnamon 'stick', then yes, you should put the stick in whole. As for the chicken, you should put it in raw. Simmering it for 10 or so minutes will be enough to cook the chicken pieces through, and it'll take on more flavour than if you seal it first.

Pages

Mountview
7th Feb, 2020
5.05
Our family thoroughly enjoyed this recipe. As per other comments, I used chicken breasts and added less stock. I didn’t have any chilli flakes, so added a sliced red chilli instead. Before serving, I added a dollop of natural yoghurt before serving to add creaminess. Delicious!!
dufgreed
9th Jun, 2018
5.05
I make a vegan version of this, instead of chicken i use quorn, mushrooms, carrot,parsnip and potato and double the sauce quantity's. A real family favorite. Thank you
QuickCookToo
29th Dec, 2017
5.05
This curry is a regular dish in our house. Because it's a family meal I leave out the chilli and add dessicated coconut to add to the sweetness. Today I'm using our left over Christmas turkey for the meat.
shyde44
2nd Sep, 2016
3.05
Delicious, I added some leftover brocolli and cauliflower at the end which I preboiled for 10 mins.
Siâni25
16th Dec, 2015
3.05
I love this recipe but like creamy curry so I added 125g of philidelphia and 125ml of water with a stock cube when it comes to adding stock. This does take away some of the spice flavours so then add another spoon of Garam Masala, Timuric and Cumin to bring back the curry flavour. Trick to cooking is to keep tasting!
JeremyY
27th May, 2014
5.05
I find this goes really well with pilao rice, raita and poppadoms (or mini poppadoms if feeling lazy). Top tip is to wash the rice first and leave it soaking while cooking the curry, then start cooking the rice when the curry starts simmering - and finally the raita can be swiftly made while the rice cooks.
chefhutch
30th Sep, 2013
Added meat on the bone - thighs and drumsticks (4 of each) - Cooked for 30 minutes (180 fan) and added in at the same point.
shionuk
20th Jul, 2013
I added ground coriander to this recipe 2 tsp. It was a good recipe.
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