
If you’re looking for a Tried & Tested chicken curry recipe, then you’ve come to the right place. Lorna’s Chicken Curry recipe is generations old and was awarded 2 Gold Stars at the Great Taste Awards in 2019.
Prep time: 20 Mins
Cook time: 60 Mins
Effort: Medium
Yield: Serves 4
Ingredients
- 8 skinless chicken thighs (you can leave the bone or have it diced) or 3-4 chicken breasts (diced)
- 2 large onions - finely diced
- 3 tablespoons fresh garlic – finely chopped
- 3 tablespoons fresh ginger – finely chopped
- 3 teaspoons cumin seeds (Jeera)
- 1 teaspoon onion seeds (black) also known as Nigella seed (Kalonji)
- 1 teaspoon mustard seeds (optional)
- 4 tablespoons cooking oil (vegetable oil or olive oil)
- 2 teaspoons turmeric powder (Haldi)
- 2 teaspoons salt (add more or less to taste)
- 1-2 teaspoons chillies – finely chopped (add more or less to taste)
- 5 fresh vine tomatoes or 1 tin plum tomatoes – chopped
- 2 teaspoons garam masala
- 2 tablespoons fresh coriander to garnish
Method
- Heat oil in a pan, add cumin seeds, onion seeds & mustard seeds – allow seeds to darken &‘pop’.
- Add garlic & ginger – fry until slightly golden brown.
- Add onion & stir. Add ½ cup water & cover pan for 8-10 minutes to allow onions to soften then uncover the pan and fry until golden brown.
- Add salt, turmeric and chillies and fry for 2-3 minutes until all the ingredients are mixed together.
- Add tomatoes and cover the pan for 10 to 15 minutes on a low-medium heat. This simmering allows all the flavours to come together and intensify.
- Next, uncover the pan and cook on full heat for a further 3-4 minutes until the oil runs free from the masala mixture.
- Add the chicken and cook on full heat for 3 to 4 minutes until all the chicken is coated in the masala sauce. Cover the pan and cook on a low-medium heat for a further 15 to 20 minutes.
- Add the garam masala & taste. Adjust seasoning if required.
- Garnish with coriander and serve with Basmati Rice or Indian breads.