Delicious Chicken Curry with Basic Spices

image_pdfDownload recipeimage_printPrint recipe

This gorgeous recipe is easy to follow, absolutely delicious and uses basic spices from the store cupboard.

For the Curry
2 tbsp sunflower oil
1 ½ tsp cumin seeds
4 onion, finely chopped
4 garlic cloves, grated
2 inch ginger, grated
4 tomatoes, finely chopped
¾ tsp salt
¾ tsp chilli powder
1 tsp turmeric powder
1 ½ tsp garam masala
handful of fresh coriander leaves

For the Chicken
8 chicken thighs with bones
¾ tsp salt
¾ tsp chilli powder


– Add the oil to a hot pan. Add the cumin seeds and let them sizzle. Lower the heat, add the onions and cook for 15 minutes until golden.

– Meanwhile, prepare the chicken by making a couple of slits in each thigh. Place them in a bowl and add salt, chilli powder, and half the garlic and ginger. Mix well and leave it to rest for 15 minutes.

– Add the remaining garlic and ginger to the pan. Mix well.

– Add the tomatoes, 100ml water. Cover and cook on medium heat for 15 minutes.

– Add 100ml water and increase the heat. Cook for 5 minutes.

– Add the salt, chilli powder, turmeric powder, garam masala, stir through and cook for 2 minutes.

– Add the chicken, stir through to thoroughly coat the chicken in the sauce. Add 200ml water, cover, and cook for 40-45 minutes on low heat.

Garnish with some fresh coriander and serve with some piping hot basmati rice.

12 thoughts on “Delicious Chicken Curry with Basic Spices”

  1. I’m always confused by “chili powder” in Indian recipes. Is this the same as “chili powder” like you use in Chili con carne (ie: Tex mex) or something different? Just discovered you on Youtube and since my favourite Indian restaurants are all closed, I love to have something I can make myself!

  2. As ab has said make sure you use red chilli powder not the mexican/Latin chilli powders coz they have a smoky flavour…there again you could always use the bullet green chillies instead which are not in this recipe plus use mustard oil instead of sunflower oil…plus a bit of tomato purée as well if you have it…

  3. Las especies como garam majala y t. c.. estoy leyendo que cada uno lo hace de su manera, es mejor que pongan que tiene en cada receta, me explico?.. Gracias.

  4. Thank you for this lovely and delicious recipe! I reduced everything by half as I was only cooking for two, and didn’t add as much water since I prefer my curry dry-ish. LOVED THE FLAVORS. Thank you again!


Leave a comment