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Nutrition: per serving

  • kcal810
  • fat59g
  • saturates16g
  • carbs11g
  • sugars0g
  • fibre2g
  • protein60g
  • salt0.76g
    low

Method

  • step 1

    Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat – a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour – 10 mins.

  • step 2

    Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.

  • step 3

    Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry – it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Recipe from Good Food magazine, September 2004

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Comments, questions and tips (103)

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Overall rating

A star rating of 4.2 out of 5.96 ratings

Alicemay@92

Tried this recipe, for the first time, tonight. Really pleased with the results :) Might try skinless, boneless chicken thighs, next time, so everyone can really tuck in. Excited to see how it tastes the next day, as the sauce was delicious! Highly recommend!

Sue Mitchell 3

Lovely , whole family enjoyed it

rachgal62

A star rating of 4 out of 5.

I have made this twice now, and it is really lovely. I did not have a pan large enough to cook that amount of chicken through properly, so I baked it in the oven - 40 minutes, Gas Mark 6. I will definitely make it again.

Lesleymak avatar

Lesleymak

A star rating of 5 out of 5.

Best curry I have made, but I didn't have any paprika, fresh chillies, so I used chilli flakes, chilli powder and cayenne pepper and it was delicious .. Going to this again... I made it a couple of days before as suggested...perfect...it's now on my recipes...

mike_templeman

I always moan about everybody saying "I changed the lemons for parsnips and added a can of tomato soup etc." in recipe reviews, however in this instance I ramped this up with extra garlic, chilies (5 seeds in) and added 1 tsp of chili powder and 1 of paprika. Tastes like a curry now.

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