Chicken Curry
A straightforward chicken curry with onion, tomato, warming spices and a rich home-style sauce.
50 min · Easy · Serves 4 · ~520 kcal / serving · Indian-inspired
Ingredients
- 700 g chicken thighs · bite-size pieces
- 2 tbsp oil
- 1 onion · finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes · chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp chilli powder
- 250 ml water
- salt · to taste
- coriander · to garnish
Cook tips
- Use chicken thighs for a more forgiving curry.
- Keep the simmer gentle so the sauce does not reduce too quickly.
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Method
- 1
Cook the onion
Heat oil and cook the onion until soft and lightly golden.
8 min timer
- 2
Add aromatics
Add ginger-garlic paste, cumin, coriander, turmeric and chilli powder. Stir briefly.
1 min timer
- 3
Cook the tomatoes
Add tomatoes and salt. Cook until softened and beginning to break down.
7 min timer
- 4
Add chicken
Add chicken and stir to coat in the masala. Cook until lightly coloured.
6 min timer
- 5
Simmer
Add water and simmer gently until the chicken is cooked through and the thickest pieces reach 75°C internally.
15 min timer · Checkpoint 75°C — read with a thermometer
- 6
Finish
Stir in garam masala and coriander before serving.
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