Chicken Curry


  • 8 boneless, skinless chicken thighs, each one trimmed and cut into approx. 6 pieces
  • 150ml natural yogurt
  • 4 tablesp. tikka curry paste
  • 2 tablesp. rapeseed or olive oil
  • 1 medium onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 1 teasp. ground cumin
  • 2½cm piece of ginger, peeled and finely chopped
  • 200ml chicken stock or water
  • Salt and freshly ground black pepper
  • 2 tablesp. ground almonds
  • 1 teasp. cornflour or potato flour dissolved in a tablesp. water (optional)
  • Handful of coriander leaves, chopped

To Serve:

  • Rice and sliced tomato and red onion salad dressed with a little olive oil and lemon juice


In a medium sized bowl mix together the yogurt and curry paste. Add the chicken and stir to coat evenly. If you have time cover and chill for an hour.


Heat the oil in a large pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes until softened but not browned.


Stir in the cumin, ginger and cook for one minute.


Add the chicken pieces and fry gently, turning occasionally for about 10 minutes. Then add in the stock/water, ground almonds and seasoning. Simmer gently for a further 15 minutes or until the chicken is cooked and tender. Taste and add more seasoning if necessary. If the sauce is a too thin stir through the dissolved cornflour/potato flour.

Add the chopped coriander and serve with rice and salad.

Chicken Curry