Never fail Chicken curry

This is a mild -ish generic curry that serves 4.


400g Diced Chicken thighs, all fat trimmed off.
2 large tomatoes
2 medium onions
6 cloves of garlic
Fresh ginger to the same weight as the garlic
Fresh red Chilli (my go-to is a variety called Apache. I use 1 with the seeds left in. Use whatever chilli you want. If you want it hotter, add more chilli)
(optional) 1 tin coconut milk, do not shake, open and use only the solid white part.

50 ml of vegetable of Oil or Ghee

1 tsp Salt
1 tsp Ground Turmeric
1 tsp Ground Cumin
2 tsp Ground Coriander
6 to 8 cardamom pods, crushed.
2 tsp Garam Masala


Using a stick blender, blitz down the Garlic, Ginger and Chilli to a smooth paste, adding 50ml of water to help it along. Put to one side to allow the flavours to mingle.

Dice the onion as finely as possible then add to the oil/ghee and salt and cook out, check that it doesn’t burn. While that is happening, dice the tomatoes as finely as possible. Once you hear the onions stop sizzling, add the tomatoes and cook them out for a few minutes then add the Garlic/Ginger/Chilli paste. Cook out for a few minutes.

Add the Cardamom pods, Turmeric, Cumin and Coriander. Stir, then add the diced chicken and the Coconut (if using) stir, bring to the boil then reduce the heat and simmer until the chicken is done – about ten minutes. Check that it doesn’t catch on the bottom of the pan and add water if it is too thick.

Add the Garam Masala, stir and cook for another two minutes.

Serve with rice, Naan bread, Mango chutney and Lime pickle.

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