Chicken Curry By Rob Vincent

Updated: Feb 11

I normally cook from instinct, rarely following a recipe, so I’m not sure what it’s ‘restaurant’ name would be, you decide! 😊


Note: Green Chillies and Chilli Flakes can be omitted if you don’t like too much chilli, I know some members have commented on the curries in the files having too much chilli for them.


600g thigh fillets

4 tbsp mustard oil

3 tbsp ghee

1 good tsp cumin seed

cinnamon 2” piece

tej patta

2 medium red onions, fine diced

1 good tbsp tomato purée

1 good tbsp fresh garlic/ginger paste

1 tsp kashmiri chilli powder

1 tsp paprika powder

2 tsp hot madras curry powder

2 tsp fresh crushed coriander seed

1/2 tsp turmeric

1/2 tsp garam masala

good pinch of kasuri methi

fresh slit green chillies(your preference)

chilli flakes (to your preference)

fresh chopped coriander



Heat your pan, add your oil and ghee, then the cinnamon, followed by cumin seeds and then the tej patta.

Fry for 30-40 seconds, add onions and fry, add salt to break them down quicker, fry well but not burning them.

Add your garlic/ginger, cook out. Add your tomato purée, cook out again, add chilli flakes, adding little amounts of boiling water to stop it catching the pan.

Add your powder spices, except garam masala and kasuri methi, stir well and continue to fry until the oil splits, continuing with tiny amounts of boiling water to avoid burning.

Add your chicken and coat well, seal the chicken, then add a cup of boiling water, stir again and cook on. Continue until your chicken is cooked through and the oil has risen, keep adjusting water levels for your desired sauce.

At this point add your kasuri methi and some slit green chillies if you want.

Finally add your garam masala, a quick stir, and then garnish with coriander.


I always rest my curry a little while, allowing the flavours to meld together.


Enjoy.

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