Chicken Curry

I made this for a bunch of friends last night and they really enjoyed it, I changed how I usually make the base of my curry which resulted in a much thicker gravy.


1 cinnamon stick
10 cardamoms
12 cloves
1 onion
4 garlic cloves
Thumb of ginger
5 Birdseye chillis (optional)
2 tbsp oil
500g boneless and skinless chicken thighs cut into small bitesize pieces
1 tsp madras curry powder
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
2 tbsp tomato purée
1/2 tin of chopped tomatoes or 3-4 freshly grated ones
Chopped coriander stalks and leaves (separated)
1/2 tsp garam masala
1 tsp Ghee (optional)


Put the onion, garlic, ginger and Birdseye chillies in a processor and blitz until fine.
Add the oil to the pan, on a medium heat and add the cinnamon, cardamoms and cloves. Heat until fragrant then add the onion blend. Cook this out for 3-5 minutes to get rid of the water. Add your ground spices (except the garam masala) and salt to taste.

Add your chicken to the pan and stir well, coating in the base. Let it cook for a few minutes then add your tomatoes and tomato purée and the chopped coriander stalks and a cup of hot water.

Stir well and leave it to cook for 10 minutes until the chicken is cooked. Taste it to make sure you’re happy with the flavour and adjust anything you need to. Stir in the ghee, if using, then sprinkle over the garam masala and your coriander leaves.

Serve with rice, naan bread and an onion and lemon salad….Delish!!!

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