Mum’s Chicken Curry
There’s nothing quite like Mum’s Chicken Curry, a dish filled with warmth, comfort, and just the right balance of spice. This recipe is a family favourite, packed with deep, rich flavours that develop beautifully as it simmers. Whether served with fluffy rotis, basmati rice, or just scooped up with fresh bread, this curry is a true taste of home.
Ingredients
- 1 Kg Skinless Chicken Thigh
- 1 Onion
- 1 Cinnamon Stick
- 7 Cloves
- 1/2 Tsp Black Pepper
- 1 Star Anise
- 3 Dried Chillies
- 1/2 Tsp Cumin Seed
- 300g Chopped Tomatoes
- 7 Cloves Garlic
- 10cm Ginger
- 5 Green Birds Eye Chillies
- 2 Tsp Chilli Powder
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1/2 Tsp Ground Tumeric
- 30g Fresh Coriander
- 2 Tsp Full-Fat Yoghurt
- 1/2 Tsp Garam Masala
- 2 Jalapenos
- Vegetable Oil
- Salt
Step 1
Blend the onion in a food processor until it's roughly chopped.
Step 2
Heat up 3 large glugs of oil in a large pot. When the oil is hot, add in the cumin seeds. Once the seeds are bubbling, add the cinnamon stick, cloves, black peppercorns, star anise and dried bird's eye chillies. Cook them for 30 seconds until they are fragrant.
Step 3
Add in the blended onion and cook for 10 minutes on a low heat until they are caramelised and translucent.
Step 4
Blend the tinned chopped tomato, garlic, fresh bird's eye chillies, and half the ginger in the food processor. Don't worry about washing it between uses.
Step 5
Once the onions are browned, add the blended tomato mix and chilli powder, cumin powder, coriander powder, ground turmeric, and 1/2 tsp salt. Cook for 10 minutes, until the oil starts to separate from the sauce. You can add an extra glug of oil here to help fry the spices.
Step 6
Add in the chicken and mix well so it's coated. Cook for another 5 minutes.
Step 7
Pour in 250ml water and mix with the chicken. Pop on a lid and cook for 15 minutes.
Step 8
Finely chop the coriander, julienne the remaining ginger and slice the jalapenos into thick coins.
Step 9
After 15 minutes, stir in the yoghurt and garam masala along with half of fresh coriander, half the julienned ginger and half the sliced jalapenos.
Step 10
Garnish with the remaining coriander, ginger and chilli. Pop a lid on the pot until you're ready to serve. Enjoy with rice or freshly made rotli.
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1 comment
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Just made this! So fragrant and love the spice from the chilis I wonder if I am supposed to take out the whole cloves after putting them in? As when I’m eating it, they break up in my mouth. I am also curious to try your butter chicken recipe for something ricer/creamier.
1 comment
Amelia
Just made this! So fragrant and love the spice from the chilis I wonder if I am supposed to take out the whole cloves after putting them in? As when I’m eating it, they break up in my mouth. I am also curious to try your butter chicken recipe for something ricer/creamier.