Proper chicken curry

Proper chicken curry

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(31 ratings)

Prep: 20 mins Cook: 50 mins Plus overnight marinating


Serves 8
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal470
  • fat21g
  • saturates12g
  • carbs29g
  • sugars26g
  • fibre5g
  • protein40g
  • salt0.7g
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  • 6 tbsp tandoori masala powder
  • 2 tbsp ginger paste



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

  • 2 tbsp garlic paste



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 500g pot coconut yogurt, plus extra to serve



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 4 onions, 2 cut into wedges, 2 chopped



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

  • 2 peppers, cut into large chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1¼kg skinless chicken thigh, cut into large chunks
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • big bunch coriander, stalks chopped
  • 2-3 tsp hot chilli powder
  • 680ml jar passata
  • 160ml can coconut cream
  • rice and naan bread, to serve


  1. In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.

  2. Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.

  3. Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.

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Comments, questions and tips

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30th Jul, 2019
This is very good and the nearest to takeaway curry that I've ever made. I only used two teaspoons of chilli powder and it was spicy but not overpowering. Probably use chicken breast next time but will definitely be making again.
12th Oct, 2016
What colour peppers?
1st Oct, 2016
Instructions very poor. What happens to the narinage. Also the souce from step 2 will go cold when starting step 3 which takes 20 mins. The recipe needs rewriting
31st Oct, 2015
Amazing curry, followed recipe exactly except using 2 teaspoons of chilli instead of one and using greek yoghurt. Best curry I've had, including those from restaurants. Not too hot and perfectly balanced flavour.
20th Jul, 2014
I've made this curry three times now. It's great for parties etc. Suits many tastes. Pretty easy to do without a great deal of prep. Only problem I found was getting hold of the tandoori masala. I have to order it online as nowhere seems to stock it. Worth it though as it's a really tasty curry.
15th Mar, 2014
Made this today.. It was absolutely delicious! Used only 2tsps of chilli powder and that was still quite spicy. Loved it!!
14th Mar, 2014
we had the second half of this last night after being in the freezer for a couple of weeks. i have to say that the second time round was even more tastier... absolutely fantastic curry. OH was asking when we were having it again before he had even finished his plate...cant wait to make again but i think i might do it with chicken breast next time to see.
22nd Dec, 2013
Loved this! Really, really tasty. We didn't find it too hot, it just had a really good background heat. Will definitely make again.
17th Nov, 2013
It was very delicious and satisfying. Really tasted like proper curry from a good curry house! Wouldn't change anything.
18th Aug, 2013
This dish had a really nice flavour, particularly the marinated chicken. However I found this very spicy, so I had to compensate by putting more coconut cream and yoghurt which made it creamier. Next time I will halve the amount of chilli powder and maybe even reduce the amount of spice mix. If you're a fan of hot curries, this is for you!


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