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
What goes so well with this curry?
I like to serve my curry with plain boiled rice, homemade sag aloo and a plain naan.
Chicken curry
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.