Name: Ghayour house chicken kari
Total time: 2 h 30 min
Yield: Serves 4-6
Ingredients: 4 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp fenugreek seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 stick cassia bark or cinnamon; 3 cardamom pods crushed; 1 large onion finely chopped; 7½ cm piece ginger; 4 fat cloves garlic bashed and thinly sliced; 1-2 small or long red chillies 1-2 large green rocket or bird’s-eye chillies stalks intact and split; 8 large skinless chicken thighs; 2 tsp ground turmeric; 4 large tomatoes roughly diced; 400g tin chopped tomatoes; flatbreads or steamed rice to serve

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Ghayour house chicken kari

Ghayour house chicken kari

Sabrina Ghayour

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Serves 4-6

Easy

Total time: 2 hrs and 30 mins

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Try Sabina Ghayour's recipe for a rich tomato curry base – you can substitute the chicken with prawns, or use vegetables such as cauliflower, squash, courgettes or root vegetables to make a vegetarian or vegan alternative

Gluten free

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Alternatives

Complete the dish

Try Sabrina Ghayour's chicken kari recipe, adapted from her book Simply (£26, Mitchell Beazley). Also check out our chicken tikka masala, chicken korma, chicken biryani and more chicken curry recipes.

Ingredients

Nutrition

4 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 stick cassia bark or cinnamon
3 cardamom pods

crushed
1 large onion

finely chopped
7½ cm piece ginger
4 fat cloves garlic

bashed and thinly sliced
1-2 small or long red chillies 1-2 large green rocket or bird’s-eye chillies

stalks intact and split
8 large skinless chicken thighs
2 tsp ground turmeric
4 large tomatoes

roughly diced
400g tin chopped tomatoes
flatbreads or steamed rice

to serve

Nutrition: per serving

kcal441
fat24.1g
saturates4.2g
carbs14.2g
sugars12g
fibre4.7g
protein39.5g
salt0.2g

Method

step 1

Put a large pan over a medium-high heat and add the vegetable oil. Add the mustard, fenugreek, cumin and coriander seeds, the cassia bark and cardamom pods, and fry, shaking the pan, until the mustard seeds begin to pop. Stir in the onion and fry for a few minutes until it begins to colour and caramelise but without burning.
step 2

Add the ginger, garlic and chillies, and briefly stir-fry for a minute or so, then add the chicken, turmeric and a generous amount of salt and pepper, and stir until the chicken is well coated in the mixture. Add the fresh and tinned tomatoes, then pour over just enough cold water to cover the chicken. Reduce the heat and gently simmer for 2 hours, stirring occasionally to prevent it catching and topping up the liquid with a little cold water if it starts to get too dry.
step 3

Remove the cassia bark and cardamom pods, then check the seasoning before serving with flatbreads or steamed rice.

This recipe has been adapted from Simply by Sabrina Ghayour (£26, Mitchell Beazley). Photographs by Kris Kirkham.

Head here for more chicken curry recipes

Indian Chicken Curry Recipe With Garlic and Black Pepper

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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