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    Chicken curry

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    Chicken curry

    by Tamal Ray

    • Preparation time: 15 minutes
    • Cooking time: 45-55 minutes
    • Total time: 1 hour

    Serves: 4


    2 tbsp vegetable oil
    4 chicken thighs, skin removed
    4 chicken drumsticks, skin removed
    1/2 tsp ground turmeric
    1/4-1/2 tsp chilli powder, depending on whether you’d like a little more heat
    1/2 tsp ground coriander
    2 tsp ground cumin
    2 medium onions, sliced
    25g ginger, peeled and finely chopped
    2 cloves garlic, finely chopped
    2 potatoes, peeled and cut into large chunks, the size of a satsuma
    4 bay leaves
    4 green cardamom pods, bruised
    5 whole cloves
    1 cinnamon stick
    Basmati rice, to serve


    1. Bring a full kettle of water to the boil. Warm the oil in a large sauté pan over a high heat, then brown the chicken pieces in 2 batches. Set the chicken aside, turn the heat down, then scrape the base of the pan with a wooden spoon to free any chicken that might be clinging to the base of the pan. If you’re worried that any pieces are browning too quickly and might burn, pour in a little boiling water to help loosen them.

    2. Add the ground spices and stir for about 30 seconds until lightly toasted and aromatic, then mix in the onions, ginger and garlic. Stir over a medium heat for about 4 minutes, or until the onions have softened, then place the chicken back in the pan along with the potatoes, bay leaves and 1 tsp table salt.

    3. Pour over enough water to just cover everything (about 700ml) then pop a lid on the pan and bring to a gentle simmer. After 25 minutes the potatoes and chicken should be tender.

    4. Scatter the cardamoms, cloves and cinnamon into the pan and continue to simmer for another 5-8 minutes with the lid off, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Serve immediately with basmati rice.

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    Tamal’s tip Don’t be tempted to switch out the bony chicken pieces for diced chicken breast – the bones are an essential part of this dish, imparting flavour to the broth. You’d also be depriving yourself of the simple joy that comes from nibbling the meat off the bones
    at the end of the meal.


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