Home-style chicken curry in a deep dish with fork

Home-style chicken curry

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(510 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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Lisa Cole's picture
Lisa Cole
10th Feb, 2020
5.05
First time making this however doubled up on ingredients, ….. it was a hit, absolutely delicious, better than a take away curry and you know what's going in.
macquac68
12th Jan, 2020
5.05
HUGE hit with all who ate it! At first taste, I thought it was missing something but it is a well rounded flavour. I added more garam masala at before serving but I do that to all my Indian dished. I made this sauce and had it with potato and cauliflower and it was delicious!
casafood74
11th Jan, 2020
5.05
Really successful recipe! Add fewer chilli flakes if you don't want it spicy. Add cream at the end if you want a creamy curry. Add lentils at the beginning if you want to thicken it and go easy on stock as you can always add as you go along. A tin of chickpeas, butter beans and / or loads of fresh spinach added at the end would also work well. Yummy and easy!
lotthedrinkeroftea
11th Jan, 2020
5.05
I've new a life mystery... how on earth could anyone ever describe this THIS as bland??? My husband, who wants all things to be vastly over flavoured, described it as too flavorful. HE HAS NEVER SAID THIS BEFORE. I can only guess that some aren't doing the early parts well enough. I was waiting for the full 10 minutes on the onions... and my garlic was very fresh
Dan T's picture
Dan T
9th Jan, 2020
5.05
Love this recipe, I usually add chick peas, an extra tin of tomatoes and make a stronger stock with less liquid. I let it simmer longer to thicken up a little. For my taste I also add salt when frying the onions. To keep it kid friendly I don't add chilli and serve with a dollop of chilli pickle on the side.
GeorgeF0reskin
5th Jan, 2020
5.05
Made this numerous times. Instead of using chilli flakes, I use 2 -3 scotch bonnets, spinach and some tandoori powder to taste. Great recipe.
4llyj68
28th Dec, 2019
5.05
I'm making this dish today for the third time, the only thing I do in addition is add a chilli. It's awesome. Thanks for the recipe.
Lewis24
5th Dec, 2019
5.05
Tasty Tasty recipe. I split the base mixture into two using one half for 2 x chicken breasts and the other half I made a veggie alternative using cauliflower florets, spinach and chickpeas.
Samual Lee's picture
Samual Lee
9th Nov, 2019
5.05
That is a good recipe. A bit less chilli for the kids and a little sprinkle of salt needed. But an awesome one pan recipe and fairly easy to do. Thanks recipe poster!
Wendy Shepherd
9th Oct, 2019
5.05
Love this authentic curry. It’s quick and very easy to follow. It is full of flavour.

Pages

N.l.Henson
13th Feb, 2020
Does this work in the slow cooker and how long would you cook it for
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.
goodfoodteam's picture
goodfoodteam
20th Jan, 2015
Hi mikeyg78 thanks for your question. The cinnamon stick goes in whole, just fish it out before serving. With regards to the chicken, the pieces do go in raw at step 6, make sure the chicken is cooked through before serving. The easiest way to do this is to take a piece out and cut it in half on a plate to check that it is opaque throughout and not pink at all. Hope this helps. 
rooey01
27th Jul, 2013
Where has the method gone.
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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