Chicken Curry – Want some Ice?

An Indian staple.

This is a basic chicken curry which can be served with Chapattis, Naan or Rice.

Things you can change

  • Add a tin of chickpeas after step 8
  • Add some tinned spinach at step 8 and don’t add water in step 9
  • Add more chilli flakes to taste
  • You could marinade the chicken in 1 Tbs plain yougurt and 1 Tbs tandoori powder for at least 1 hour before hand
  • At step 8 also add a dollop of yougurt to have a richer creamier sauce
  • Under-crackers, once a day


1 Tbs cooking oil
1 Onion
1 heaped Tsp Garlic paste
1 heaped Tsp Ginger paste
2 heaped Tsp Chilli flakes (I would use 3)
½ Tsp Cumin
½ Tsp coarse ground black pepper

¼ Tsp Turmeric
1 ½ Tsp salt
1 Tsp Ground corriander
4 Chicken thighs in 1 inch chunks
½ Tin of tomatoes
1 Tbs tomato puree
1 tsp Garam Masala

How to make:

  1. Heat oil in large pan on medium heat
  2. Fry onions till they soften then begin to brown at edges
  3. Add ginger and garlic and fry for about 5 more minutes
  4. Add all the spices except the garam masala
  5. Fry for a couple of mins on low heat
  6. Add the tomatoes and tomato puree
  7. Simmer on medium heat stirring frequently until they reduce to a paste and the oil separates
  8. Add the chicken, turn up the heat to medium high and fry stirring frequently till the chicken is cooked.
  9. Add some water dependent on what amount of sauce you require, reduce heat, add a handful of chopped corriander and the garam masala.
  10. Simmer for about 10 mins