Chicken Curry from Scratch
A proper curry that doesn't come from a jar. Blooming whole spices in oil, building a tomato-onion base, and simmering chicken thighs until tender. Cheaper, healthier, and infinitely better than a takeaway.
Clear, structured, emphasises technique over complexity.
Chicken thighs, not breasts. Thighs have more fat, more flavour, and don't dry out during the simmer. Boneless thighs, cut into chunks.
Fry your onions longer than you think — 10-15 minutes until deep golden. This is where 80% of the flavour comes from.
Whole spices (cumin seeds, cardamom pods, cinnamon stick) fried in oil at the start create a completely different depth to ground spices alone.
Finish with a squeeze of lemon juice and fresh coriander. The acid lifts everything.
Heat oil. Add 1 tsp cumin seeds, 4 cardamom pods, 1 cinnamon stick. Fry 30 secs until fragrant
Add 2 diced onions. Cook 10-15 mins on medium heat until deep golden
Add 3 cloves garlic + thumb of ginger (grated). Fry 1 min
Add 1 tsp turmeric, 1 tsp garam masala, 1 tsp ground coriander, ½ tsp chilli powder. Stir 30 secs
Add 1 tin chopped tomatoes. Cook down 5 mins until thick
Add 600g diced chicken thighs. Stir to coat
Add 200ml water or stock, 100ml coconut milk or yoghurt. Simmer 20 mins
Season with salt, squeeze of lemon. Serve with rice and fresh coriander
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