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Chicken Curry

This is lovely rich and creamy Chicken Curry. It’s quite mild and even my children love it. It does take a bit of time to prepare and is ideal for a family meal or gathering. It can easily be made the day before.

Servings: 6

Prep Time: 1 hour
Cook Time: 55 mins


  • Vegetable Oil, 4 ½ tbsp
  • 2 large ripe tomatoes
  • 1 cinnamon stick (optional)
  • 2 large white onions, diced
  • 5 cm piece of fresh ginger, 20g, peeled and grated
  • 4 garlic cloves, peeled and finely chopped
  • 2 large green or red chillis, deseeded and finely chopped
  • Garam masala, 2 tbsp
  • 1 ½ tsp cumin powder
  • 1 ¼ tsp coriander powder
  • 1/2 tsp chilli powder
  • Ground turmeric, ½ tsp
  • 100g Ground almonds
  • Diced chicken thighs or breast 800g
  • Natural yoghurt, 200g
  • Water, 250ml
  • Salt and pepper

chicken curry recipe

Method – Chicken Curry

  1. Put the vegetable oil in a large heavy-based pan and set over a medium-high heat.
  2. When hot, add the onions and cook on a medium heat until caramelised. This can take 20 minutes or so.
  3. Add the red chilli, ginger and garlic and cinnamon stick and fry for about 5 minutes before adding the tomatoes.
  4. Put the lid on the pan and leave the tomatoes to cook for 5 minutes or so until they break down.
  5. Add the garam masala, cumin powder, coriander powder, chilli powder, ground turmeric, stir well and cook for a few minutes before adding the diced chicken.
  6. Fry for 3 – 5 minutes until the chicken starts to colour, stirring well so that it is mixed with the spices.
  7. Add the ground almonds, yoghurt, water, salt and pepper and bring up to the boil, then reduce the heat to low, cover and simmer gently for 35 – 40 minutes or until the chicken is cooked through and tender.
  8. I cook it in a low oven 150°C with a lid on.
  9. Taste and check the seasoning and adjust if necessary.
  10. Add more water if necessary to loosen to your taste before serving.


This Chicken Curry reheats perfectly.

You can easily adjust the quantities and add some more chicken to make enough for two days.

You can use a hot or mild chilli powder according to how hot you like a curry to be.

Sometimes I brown the chicken in a separate pan while the onions are cooking to speed things up.

I like to serve it with boiled Basmati Rice and something green.

You can add some freshly chopped coriander to finish and a squeeze of fresh lemon.

You can find more of my favourite Recipes here. Or join us for one of our seasonal baking or cooking Classes.



Lovely day at Wee Buns Cookery School with my daughter on the Jam making day. We both really enjoyed the class and learnt a lot from Mary-Ann. Would recommend as a fantastic and tasty way to spend a few hours plus we got to take home lots of jam.

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