How To Make Best Chicken Curry Recipe

Chicken Curry Recipe


·         1 Large Onion

·         6 garlic cloves, roughly Chopped

·         50g ginger roughly chopped

·         4tbsp vegetable oil

·         2 tsp cumin seeds

·         1 tsp fennel seeds

·         5cm cinnamon seeds

·         1 tsp chilli flakes

·         1 tsp garam masala

·         1 tsp turmeric

·         1 tsp caster sugar

·         400g can chopped tomatoes 8 chicken thighs, skinned, boneless (about 800g)

·         250ml hot chicken stock

·         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. 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 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. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

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. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

5.    Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

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