Try this Indian chicken curry, then check out our Sri Lankan chicken curry, Keralan chicken curry, Chettinad chicken, chicken vindaloo and more chicken curry recipes.


  • 900g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large onions, finely sliced
  • 4 cloves garlic, crushed
  • 50g ginger, finely grated
  • 400ml tin coconut milk
  • a small bunch coriander, roughly chopped


  • 2-3 tbsp black peppercorns, depending on how hot you like it
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • coconut oil
  • 50g fresh turmeric, finely grated or 1 tbsp ground turmeric
  • 1 lemon, juiced

To serve

  • basmati rice
  • naan bread


  • STEP 1

    For the marinade, add the peppercorns, cumin and coriander seeds to a small frying pan over a medium heat. Toast for a minute until they begin to smell fragrant.

  • STEP 2

    Tip into a spice mill or mortar and roughly grind.

  • STEP 3

    Put the spices into a bowl with 1 tbsp of coconut oil.

  • STEP 4

    Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.

  • STEP 5

    Add the chicken and mix well. Cover and chill for a few hours, but preferably overnight.

  • STEP 6

    Heat a deep frying pan over a medium-low heat with 1 tbsp of coconut oil.

  • STEP 7

    Add the onion, garlic and ginger, and fry gently for 15-20 minutes until soft and lightly golden.

  • STEP 8

    Turn up the heat and add the chicken and marinade. Season and stir-fry for 10 minutes.

  • STEP 9

    Pour in the coconut milk, bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.

  • STEP 10

    If you prefer a drier curry simply simmer for another 10-15 minutes until the sauce is a consistency you like.

  • STEP 11

    Turn off the heat and stir through the remaining lemon juice. Scatter over the coriander and serve with rice and naan bread.


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