Chicken curry

Name: Chicken curry
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 tbsp. coriander seeds; 2 tsp. cumin seeds; 1 tsp. fennel seeds; 1 small onion, quartered; 6 large tomatoes, quartered; 1 red chilli, deseeded; 2 cloves garlic, peeled and cut into chunks; 3cm (1 3/4in) piece ginger, peeled; 2 tsp. turmeric; 2 tsp. ground cinnamon; 3 tbsp. vegetable oil; 6 curry leaves; 12 skinless, boneless chicken thighs, thickly sliced; 400g (14oz) tin chopped tomatoes; 300 mL (10 fl oz (½ pint)) chicken stock; 1/2 tsp sugar; juice of 1/2 lemon; 75 mL (3 fl oz) natural yogurt

Make this homemade triple-tested chicken curry recipe instead of buying a takeaway. It's cheaper and healthier!

By The GH Kitchen TeamPublished: 03 October 2014

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Food, Cuisine, Dish, Meal, Tableware, Recipe, Spoon, Stew, Curry, Plate,

Cooking Notes: about 1hr

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

1 Tbsp. coriander seeds
2 tsp. cumin seeds
1 tsp. fennel seeds
1 small onion, quartered
6 large tomatoes, quartered
1 red chilli, deseeded
2 cloves garlic, peeled and cut into chunks
3cm (1 3/4in) piece ginger, peeled
2 tsp. turmeric
2 tsp. ground cinnamon
3 Tbsp. vegetable oil
6 curry leaves
12 skinless, boneless chicken thighs, thickly sliced
400g (14oz) tin chopped tomatoes
300 ml (10 fl oz (½ pint)) chicken stock
1/2 tsp sugar
juice of 1/2 lemon
75 ml (3 fl oz) natural yogurt

Directions

1. Step 1
  In a large, wide pan or wok, dry fry the coriander, cumin and fennel seeds for 2-3min until fragrant and just beginning to pop. Grind them to a fine powder using a pestle and mortar or spice grinder. In a food processor whiz the onion, tomatoes, chilli, garlic, ginger, turmeric, cinnamon and ½tsp salt to a smooth paste, or purée the ingredients using a stick blender.
2. Step 2
  Gently heat the oil in the same pan as the spices. Add the spice powder and paste along with 3tbsp water and the curry leaves. Sizzle on low heat for 10min until some of the spices’ natural oils are visible.
3. Step 3
  Add the chicken, tomatoes and stock to the pan with the sugar and lemon juice. Simmer for 30min until the meat is cooked through. Set aside to cool for 10min before stirring through the natural yogurt. Serve with steamed rice and poppadums, if you like.
  
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Authentic flavour

Making your own spice paste is a fiddle but creates the most authentic flavour. Adding a splash of water as the paste cooks protects the spices from burning.

If you like, you could replace our spice paste with Patak's Balti Paste. Fry the paste when you add the chicken thighs in step 3.

Per Serving:

Calories: 508
Fibre: 2 g
Total carbs: 8 g
Sugars: 7 g
Total fat: 31 g
Saturated fat: 7 g
Protein: 50 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time