A good chicken curry is a favourite UK dish stretching back decades. The good news is you can make a simple homemade version that not only tastes good, but also costs much less than the takeaway equivalent!
Here’s our basic recipe followed by some optional additions you can make.
- 1 tablespoon cooking oil
- 500g chicken , cut into large chunks (thigh is cheaper and tastier but breast works very well)
- 1 large onion, diced
- 1 clove garlic
- 1 tbsp curry powder
- 1 tin chopped tomatoes
- Start by heating the oil in a large frying pan over a medium heat. When warm add your chicken and gently fry until the chicken pieces are browned on all sides – they don’t need to be cooked through at this stage. When the chicken is browned, remove from the pan to a plate or bowl and put to one side.
- With the pan back on the heat add the onion and garlic (you might need to add a little more oil at this stage). Fry for 5-10 mins until the onion is softened.
- Add the curry powder and mix thoroughly. Keep stirring to avoid the mixture from sticking.
- Add the chicken back into the pan along with the tomatoes and stir to combine. Allow the curry to cook gently for 15-20 minutes until the chicken is cooked through and the sauce is thickened.
- Serve immediately on it’s own or with rice or bread.
There are loads of things you can add to this recipe if you fancy it – or have them in the home.
- If you have some fresh ginger to hand, chop a thumb sized piece and add to the pan with the onion and garlic.
- Like it spicy? Either add a chopped fresh chilli to the onion and garlic, or a teaspoon of chilli powder with the curry powder.
- Make it a masala by adding some cream to the sauce after stage 4. When the chicken is cooked and the sauce ready, stir through your cream and warm through for 1-2 mins.