Homestyle Chicken Curry

Homestyle Chicken Curry By Tandra


  1. 1 large onion
  2. 6 garlic cloves, roughly chopped
  3. 50g ginger roughly chopped
  4. 4 tbsp vegetable oil
  5. 2 tsp cumin seeds
  6. 1 tsp fennel seeds
  7. 5cm cinnamon stick
  8. 1 tsp chilli flakes
  9. 1 tsp garam masala
  10. 1 tsp turmeric
  11. 1 tsp caster sugar
  12. 400g can chopped tomatoes
  13. 8 chicken thighs, skinned, boneless (about 800g)
  14. 250ml hot chicken stock
  15. 2 tbsp chopped coriander


  1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. Tip into a small bowl and leave on one side.
  2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl.
  3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
  4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go.
  5. Add the onion paste. Fry until the water evaporates and the onions turn a lovely dark golden.
  6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
  7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in 400g can chopped tomatoes.
  8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
  10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
  11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened.
  12. Sprinkle chopped coriander and serve.