A simple and creamy, tomato-based chicken curry that uses whole and ground Indian spices you can find easily in the supermarkets. This tasty curry recipe serves four people and only takes 30 minutes to cook, so it’s a great chicken curry to serve up on a week night to feed the whole family. With lime juice, ginger, tomato and garlic, there are plenty of flavours and spices like cinnamon and cloves in this super curry recipe.
- 500g chicken breast
- 1 1/2 medium onions, finely sliced
- 4 cloves of garlic, crushed
- 1 inch piece of fresh ginger, grated
- 1 ripe tomato, finely chopped
- Handful of fresh coriander, finely chopped
- Juice of 1/2 a lime
- 3tbsp whisked yogurt
- 3tbsp corn oil (or vegetable oil)
- 300ml boiling water
- Whole spices:
- 2 whole cloves
- 1 cinnamon stick
- 2 green cardamon
- 1 star anise
- Ground spices:
- 1 1/2tsp chilli powder
- 1/2tsp salt
- 2tsp coriander powder
- 1/2tsp turmeric
- 3/4tsp cumin
- Sprinkle of garam massala
To make this chicken curry, heat oil in a heavy-based pan, add the whole spices and brown lightly over a medium-high heat.
Add the onions, garlic and ginger. Sprinkle in salt and reduce heat, cover and allow the onions to soften. This should take around 10 mins.
Once the onions have softened add all of the ground spices and mix well.
Reduce the heat and cook the spices out for 2 mins, add a splash of water if it catches.
Add tomatoes, yogurt and chicken then mix well. Add water and cover. (You can add vegetables at this point, cook until soft).
Simmer the curry for 10 mins.
Squeeze in lime juice and adjust the seasoning then add the fresh coriander and serve.
This curry is a medium spice level, but you can add less or more chilli powder to your taste.