There’s something about a proper homemade chicken curry that just hits different to a takeaway and this one’s become a regular in my kitchen when I want something warming, spiced, and genuinely comforting without any fuss. Tender chicken in a rich, spiced tomato sauce with a silky cream finish, ready in under an hour.
Chicken Curry
Ingredients
- 4 boneless skinless chicken breasts (or 6 thighs), cut into large chunks
- 1 tbsp oil plus a little extra if needed
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 thumb-sized piece ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- ½ –1 tsp chilli powder to taste
- 1 tsp garam masala
- 2 tbsp sun-dried tomatoes roughly chopped
- 1 tin chopped tomatoes
- 1 tbsp tomato purée
- 200 ml chicken stock
- 3 –4 tbsp single cream or double cream for extra richness
- Salt and pepper to taste
- Fresh coriander to serve
Instructions
- Heat the oil in a large pan or casserole over medium heat. Add the onion and cook for 6–8 minutes, until soft and lightly golden.
- Add the garlic and ginger, cook for 1 minute until fragrant.
- Stir in the cumin, coriander, turmeric, paprika, chilli powder, and garam masala. Cook for 30–60 seconds, stirring constantly, to toast the spices.
- Add the sun-dried tomatoes, tinned tomatoes, and tomato purée. Stir well and simmer for 5–8 minutes to let the sauce reduce slightly and the flavours combine.
- Add the chicken chunks, stirring to coat in the sauce. Pour in the chicken stock, season with salt and pepper, then bring to a gentle simmer.
- Cover and cook for 15–20 minutes, until the chicken is cooked through and tender.
- Take off the heat or drop to very low heat.
- Stir in the cream gently, until fully incorporated. If you prefer a silkier sauce, use a stick blender to blitz briefly before adding the cream.
- Return to low heat for 1–2 minutes to warm through — don’t let it boil once the cream’s in, or it may split.
- Taste and adjust seasoning. Serve topped with fresh coriander and rice or naan.
Why You’ll Love This Recipe
- It’s rich and warming without being overly heavy — the cream rounds out the tomato base beautifully.
- Simple, everyday ingredients — no hunting down anything obscure.
- Adaptable to what you’ve got in: works just as well with chicken thigh as breast.
- Freezes brilliantly, so it’s perfect for batch cooking.
Tips For The Best Results
- Take your time with the onions — 6–8 minutes of slow cooking builds the base flavour of the whole dish.
- Toast the spices for the full 30–60 seconds before adding the tomatoes; it really wakes up their flavour.
- Don’t let the sauce boil once the cream’s in, or it can split — keep the heat low at that final stage.
- For an extra silky sauce, blitz the tomato base briefly with a stick blender before adding the chicken.
Variations
- Swap chicken breast for thigh for a richer, more forgiving cut that’s harder to overcook.Use double cream instead of single for an even richer, more indulgent sauce.
- Add a handful of spinach at the end for extra veg.
- For more heat, increase the chilli powder or add a chopped fresh chilli with the onions.
Frequently Asked Questions
Can I make this curry ahead of time?
Yes — it’s actually even better the next day once the flavours have had time to develop. Store in the fridge for up to 3 days.
Can I freeze this curry?
Yes, it freezes really well. Freeze it before adding the cream, then stir the cream through fresh when you reheat it.
What can I serve chicken curry with?
Rice or naan are the classic pairings, but it also works well with flatbreads or even jacket potatoes
