Home-style chicken curry in a deep dish with fork

Home-style chicken curry

  • Rating: 5 out of 5.585 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal382
fat17.7g
saturates3g
carbs10.7g
sugars7.4g
fibre2.1g
protein46.8g
low insalt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

  • STEP 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.

  • STEP 6

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

  • STEP 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.

  • STEP 8

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

  • STEP 9

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

  • STEP 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.

  • STEP 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.

  • STEP 12

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

RECIPE TIPS
SAVE TIME
Adding a dash of water while blitzing the onion, garlic and ginger saves on chopping time and helps thicken the masala as it cooks.
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    Rating: 5 out of 5.585 ratings
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