Olive Magazine
A plate topped with chicken thigh curry with white rice on the side

Home-style chicken curry (Tariwalla murgh)

Published: November 5, 2021 at 12:16 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This easy chicken curry from Maunika Gowardhan makes for a comforting yet nutritious Friday night treat. It's packed with aromatic flavours and has a spicy kick from chilli

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal355
fat18.8g
saturates3.3g
carbs15.2g
sugars4.9g
fibre3.7g
protein29.4g
salt0.2g
Advertisement

Make this home-style chicken curry then check out our chicken tikka masala, chicken jalfrezi, chicken korma, butter chicken and more chicken curry recipes.

This home-style chicken curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “This recipe uses easy-to-find ingredients and is a favourite on days when I miss home. The key is to blend the onions separately from the garlic and ginger – the temptation is to blend them together, but the cooking times vary for each.”

Ingredients

  • 180g white onions, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2½ cm ginger, roughly chopped
  • 120g tomatoes, roughly chopped
  • 1 heaped tbsp tomato purée
  • 3 tbsp vegetable oil
  • 5 green cardamom pods
  • 2½ cm cinnamon stick
  • 2 dried bay leaves
  • 1 tsp ground turmeric
  • ½ tsp kashmiri chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 850g whole chicken thighs and drumsticks, skinned
  • 230g potatoes, peeled and diced
  • coriander, chopped to garnish
  • 1 tbsp lemon juice
  • roti or pulao, to serve
  • salad, to serve

Method

  • STEP 1
    Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.
  • STEP 2
    Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.
  • STEP 3
    Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle, add the onion paste and fry for 9-10 minutes, stirring well.
  • STEP 4
    Add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.
  • STEP 5
    Add the chicken and mix to coat with all the spices, frying for 7-8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then cover and simmer for 15 minutes.
  • STEP 6
    Add the potatoes and continue cooking, with the lid on, for 15-17 minutes or until the potatoes are cooked through and the chicken is cooked through. Garnish with the coriander and lemon juice. Serve with roti or pulao and a salad.

This home-style chicken curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Photographs by Sam A Harris.

Find more

Indian Chicken Curry Recipe With Garlic and Black Pepper
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content