Chicken Curry
This easy homemade chicken curry is packed with warming spices, tender chicken and a rich, flavourful tomato sauce. Ready in under an hour, it’s a simple one-pan dinner that’s perfect served with basmati rice, naan or chapati.
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.