Chicken Curry
Chicken Curry



Chicken Curry

Another fab fakeaway. I love a good curry. Even better when it doesn’t take an age to cook. You could prepare it up to a day in advance. It tastes delicious and just like with any meal using chilli adjust to taste. I prefer a hot curry myself. 

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes




1 large onion
6 garlic cloves, roughly chopped
3-4cm piece of ginger, roughly chopped or grated
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seed
1 cinnamon stick
½  tsp – 1 ½ tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
400g can chopped tomatoes or passata
600 – 800g of boneless chicken ( I like to use a mix of thighs and breast)
250ml hot chicken stock
2 tbsp chopped coriander

Don’t forget rice and naan bread or chapatti.


  1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons 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 the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. If you don’t have a food processor then crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  4. Add the onion paste – it will splutter in when you add it so be careful. Fry on a low to medium heat for about 8 mins.

    Chicken Curry
    Chicken Curry
  5. Add the garlic and ginger paste and cook for another 2 mins – keep stirring.
  6. Stir in the garam masala, turmeric, and sugar and continue cooking for about a minute before adding the tomatoes.
  7. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  8. Cut the chicken into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala.
  9. Pour over the hot chicken stock. Simmer for 10-15 mins without a lid until the chicken is tender and the sauce slightly thickened.
  10. Sprinkle with chopped coriander and serve with some boiled or pilau rice.


Unfortunately I’m not sure who to credit with the original recipe. I copied the text about 3 years ago! I have tinkered with it slightly over the years, so this version is how I do it.


Experiment with veg. I like reducing the quantity of chicken and adding some sweet potatoes or sliced peppers instead.



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