Chicken curry

Chicken curry is one of those dishes that never disappoints. Tender chicken simmered in a rich, fragrant sauce creates a bowl of pure comfort, perfect for busy weeknights or slow, cosy weekends. With everyday ingredients and gentle spices, this recipe delivers big flavour with very little effort

Serving Suggestions for chicken curry

  • Steamed basmati rice — light, fluffy and perfect for catching every bit of curry sauce.
  • Pilau rice — gently spiced and aromatic for a more indulgent pairing.
  • Naan bread — plain, garlic or butter naan for scooping and dipping.
  • Chapatis or rotis — lighter than naan but just as good for mopping up the sauce.
  • Crispy onion bhajis — add crunch and a little extra spice to the plate.
  • Saag aloo or Bombay potatoes — hearty, comforting sides that complement any curry.
  • Cucumber raita — cooling and refreshing, especially with spicier curries.
  • Mango chutney or lime pickle — a sweet or tangy contrast to the savoury sauce.
  • Steamed or roasted green veg — tenderstem broccoli, green beans or peas add colour and freshness.
  • Simple tomato and onion salad — bright, crisp and lightly dressed to balance the richness
Chicken curry

Chicken curry

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Cook Time 25 minutes
Course Dinner
Servings 4 People

Ingredients
  

  • 3 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 2 bay leaves
  • 3 cardamom pods
  • 4 black peppercorns
  • 2 large red onions, finely chopped
  • 4 medium potatoes, peeled and cut into cubes
  • 2 tsp salt
  • 4 chicken breasts
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tbsp chilli powder (if you like your curry vindaloo hot, add 1 tbsp)
  • 1 tbsp ground turmeric
  • 6 tomatoes – 4 blended to a puree and 2 chopped into chunks
  • 450 ml chicken stock

Instructions
 

  • Heat the oil in a large saucepan and add the cumin seeds, bay leaves, cardamom pods and peppercorns until they start to crackle. Add the onions and fry over a moderate heat until softened.
  • Add the potatoes and cook for 5mins. Stir in ½ the salt, then add the chicken and cook for 5-8 mins until lightly brown.
  • Add the ginger and garlic pastes, ground coriander, cumin, remaining salt, chilli powder and turmeric. Cook for a further 10mins, stirring constantly until the spices begin to release their aromas. Stir in the tomatoes and cook for 5mins, then pour in the stock. Bring to a boil, reduce the heat and simmer until the chicken is cook.
  • Taste and season if required. Serve with boiled rice and naan.