Chicken Curry



  • 1 large onion
  • 6 garlic cloves, crushed
  • 50g ginger, crushed
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seed
  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 125ml pouring cream
  • 2 tbsp chopped coriander


  1. Finely chop the onion.
  2. Heat the oil in a frying pan over a medium heat. Add the cumin and fennel seeds with the cinnamon and chilli flakes to the. Mix gently for about 30 secs until you can smell the aroma of the spices.
  3. Add the finely chopped onion to the oil and spice mixture. Fry the onions until they turn a golden brown colour. Add the garlic and ginger paste and cook for another 2 minutes – stirring all the time.
  4. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before adding the tomatoes. Cook for a further 10 minutes, uncovered until the tomatoes reduce and darken.
  5. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened.
  6. Add the cream and cook on a low heat for a further 5 minute. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice.