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My Best Chicken Curry

Put the spices lingering at the back of your cupboard to good use with one of my favourite curry dishes.

70 4
My Best Chicken Curry | DonalSkehan.com, Put the spices lingering at the back of your cupboard to good use with one of my favourite curry dishes.

main-meals

My Best Chicken Curry

Put the spices lingering at the back of your cupboard to good use with one of my favourite curry dishes.

Friday, August 11, 2017
US / METRIC

1 tbsp sunflower oil

1 tbsp garam masala

500g chicken thighs, deboned

400g tin chopped tomatoes

250ml chicken stock

Sea salt

For the spice paste:

1 onion, finely chopped

3 cloves garlic, finely grated

1 large thumbsized piece ginger, finely grated

1 heaped tsp chilli powder

½ tbsp turmeric

1 tbsp cumin

1 tbsp ground coriander

1 tbsp ground ginger

To serve:

Juice of ½ lemon

A small handful of coriander leaves, to garnish

250g basmati rice, cooked

Naan bread

1 tbsp sunflower oil

1 tbsp garam masala

1.1 lbs chicken thighs, deboned

14oz tin chopped tomatoes

1 cup of chicken stock

Sea salt

For the spice paste:

1 onion, finely chopped

3 cloves garlic, finely grated

1 large thumbsized piece ginger, finely grated

1 heaped tsp chilli powder

½ tbsp turmeric

1 tbsp cumin

1 tbsp ground coriander

1 tbsp ground ginger

To serve:

Juice of ½ lemon

A small handful of coriander leaves, to garnish

1 1/4 cups of basmati rice, cooked

Naan bread

Food processor

Mixing bowl

Large high sided pan

70mins
Serves 4

The difference between a good curry and a great curry is balancing the spices in your paste. Below I share my ultimate combination resulting in an aromatic chicken curry recipe you’re sure to return to again and again.

Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
In a mixing bowl, combine the chicken with the garam masala and a generous seasoning of salt.
Heat a large, high sided pan over a medium high heat and add the oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
Add the chicken back to the pan, with the tomatoes and chicken stock. Bring to a steady simmer and then turn the heat to low and simmer gently for 15-20 minutes until the sauce has reduced and the chicken has cooked all the way through.
To serve, stir through a squeeze of lemon juice to taste and serve with cooked rice, naan bread and garnish with coriander leaves.
70mins
Serves 4

Ingredients
US / METRIC

1 tbsp sunflower oil

1 tbsp garam masala

500g chicken thighs, deboned

400g tin chopped tomatoes

250ml chicken stock

Sea salt

For the spice paste:

1 onion, finely chopped

3 cloves garlic, finely grated

1 large thumbsized piece ginger, finely grated

1 heaped tsp chilli powder

½ tbsp turmeric

1 tbsp cumin

1 tbsp ground coriander

1 tbsp ground ginger

To serve:

Juice of ½ lemon

A small handful of coriander leaves, to garnish

250g basmati rice, cooked

Naan bread

1 tbsp sunflower oil

1 tbsp garam masala

1.1 lbs chicken thighs, deboned

14oz tin chopped tomatoes

1 cup of chicken stock

Sea salt

For the spice paste:

1 onion, finely chopped

3 cloves garlic, finely grated

1 large thumbsized piece ginger, finely grated

1 heaped tsp chilli powder

½ tbsp turmeric

1 tbsp cumin

1 tbsp ground coriander

1 tbsp ground ginger

To serve:

Juice of ½ lemon

A small handful of coriander leaves, to garnish

1 1/4 cups of basmati rice, cooked

Naan bread

You'll Need

Food processor

Mixing bowl

Large high sided pan

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