Indian Chicken Curry

Method

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1. Heat the oil in a large, heavy pan over medium heat. Cook the onions for 12 minutes, stirring often, until deep golden brown.

   Mark done Start 12 min timer

2. Add the garlic, ginger and green chillies and cook for 1 minute. Add the ground coriander, cumin, turmeric and chilli powder and stir for 30 seconds.

   Mark done Start 1 min timer

3. Add the tomatoes and salt and cook for 8 minutes, mashing them with the back of a spoon, until they break down into a thick paste and the oil separates at the edges.

   Mark done Start 8 min timer

4. Add the chicken and stir for 3 minutes to coat and seal it. Pour in the hot water, bring to a simmer, cover and cook over low heat for 20 minutes, until the chicken is tender. If the sauce is thin, take off the lid and simmer for 5 minutes more.

   Mark done Start 3 min timer

5. Stir in the garam masala and lemon juice, scatter with the coriander and serve with rice or chapatis.

   Mark done

Chef’s Tips

• Brown the onions until they are deep golden. Pale onions leave the curry tasting raw and sharp.
• Cook the tomatoes until the oil separates. It is the sign that their raw acidity has cooked away.
• Use thighs and not breast. They stay tender through 20 minutes of simmering, and breast turns dry.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Basmati rice
• Chapatis
• Cucumber raita

Storage & Reheating

Keep in the fridge up to 4 days. It is better on the second day. Reheat gently with a splash of water and freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.