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Chicken Curry

By warburt358335 (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
Medium, slow cooked chicken curry, goes well with garlic and corriander nann bread


  • 3tbsp vegtable oil
  • seeds from 6 cardemon pods, crushed
  • 4 garlic cloves, crushed
  • 5cm cube ginger, grated
  • 1 large onion, finley chopped
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 4 green chillies, finley sliced
  • 4 boneles skinless chicken breasts, cut into fairly big chunks
  • 2 tbsp mild chilli powder
  • 1 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 2 tbsp gram massala
  • 1 tbsp tomatoe puree
  • 400g tin chopped tomatoes
  • 200ml chicken Stock (cubes)
  • 1tsp cornflour
  • Bunch fresh corriander roughly chopped


  • STEP 1
    Heat the oil in a heavy based frying pan and fry the cardemon, garlic, ginger and onions for 5 min.
  • STEP 2
    mix the chilli powder, curry powder and tomatoe puree with a little water to make a paste, stir the paste into the frying pan with the onions garlic and ginger and cook for a further 5 mins.
  • STEP 3
    Add the turmeric and ground cumin to the frying pan followed by the chicken. continue to fry until the chicken is sealed and coated with the spices.
  • STEP 4
    Transfer to a large pan and add the chopped tomatoes, peppers, chillies, chicken stock, corn flower and gram massala, Season well with salt and black pepper. Simmer on a low heat for approx 2 hours, until the sauce has thickened, add more corn flour if needed. Towards the end off cooking throw in the fresh chopped corriander. Leave to rest for 5 min before serving.

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