Easy Chicken Curry Recipe

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For the ground garam masala (this can be made beforehand):

  1. Heat a frying pan on a medium heat and pop in all the ingredients except the ground mace

  2. Dry-roast the spices for 2 minutes until they jig in the pan, taking care not to burn them

  3. Leave to cool, peel the cardamom pods and release the seeds into the other spices, add the mace and tip into the pestel and mortar (or blender) and punish them until they yield into a fluffy powder

  4. Surplus can be kept in an airtight container, thought it will degrade and lose its bouquet over time

For the ginger paste (this can be made beforehand):
  1. Bung the water and ginger in to a blender and pulse until smooth

  2. Transfer straight into an airtight container and refrigerate. Keeps for 3-4 days

To make the curry:
  1. Using a large stock pot, combine everything apart from the garam masala and lemon juice (add this at the end). The chicken thighs should be smothered in the watery ingredients

  2. Make sure the coriander and turmeric are fully mixed in with the tomatoes and water, working the thin paste in to the slashed chicken. The cuts in the chicken will help the spices seep into the meat

  3. Over a medium heat, cook uncovered for an hour to an hour and a half, or until the chicken is tender, stirring every now and then. The curry gravy will have reduced into a deep, velvety, crimson sauce, intensifying the flavours, and the chicken will be holding on to the bone for dear life

  4. Take off the heat, sprinkle in the garam masala and squeeze in a touch of lemon juice

  5. Serve with plain boiled rice

Taken from The Urban Rajah's Curry Memoirs (Headline; £16.99)


  • 8 chicken thighs, skinless, each one slashed to a depth of 2cm
  • 2 small onions, sliced
  • 2 green chillies, finely chopped
  • 3 garlic cloves, smashed and chopped
  • 2tbsp ginger paste (15cm fresh root ginger, peeled and roughly chopped; 4tbsp water)
  • 1/2tsp turmeric powder
  • 1/2tsp fennel seeds
  • 1tsp ground coriander
  • 1 cinnamon stick, snapped in half
  • 2x400g tins chopped tomatoes with juice
  • 1 litre water
  • 20 fresh curry leaves
  • 1/2tsp garam masala (1/4tsp cumin seeds, 1/2tsp coriander seeds, 1/2tsp black peppercorns, 2 green cardamom pods, 4 cloves, 1/4tsp ground mace)


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