Friday Night Chicken Curry


My friend Zainab’s recipe set me right after years of putting in far too many tomatoes and spices.  This one is just as nice if not nicer on Day Two.

6 tablespoons olive oil and a small knob of butter

2 onions, sliced

2 – 3″ ginger grated or whizzed up in the processor

4 cloves garlic, finely chopped or sliced

I smallish green chilli, sliced

1 teaspoon chilli powder

2 teaspoons turmeric

2 teaspoons freshly ground cumin

1 teaspoon garam masala (but not until the end)

500g chicken (skinless, boneless breast or thigh)

half a tin of tomatoes

half a pint of water

bunch fresh coriander, roughly chopped

2 level teaspoons sea salt


1.  Fry the onions and salt gently in the oil and butter until soft, then turn up the heat a little and add the chicken, the ginger, the garlic and the fresh chilli.  I know that it seems like a lot of oil, but it doesn’t work as well without it.  Keep stirring and frying until the chicken is just starting to colour.

2.  Add the chilli powder, turmeric and ground cumin and keep stirring for another couple of minutes.  Add some pepper.

3.  Add the half tin of tomatoes and stir, then add the water (just enough to almost cover the chicken), put on a lid and leave to simmer gently for 30 minutes.  Leave the lid off for the last 10 minutes if you think it’s too watery.

4.  When the chicken is ready, add a teaspoon of garam masala (unless you’ve already reached perfection) and most of the coriander and stir again.

5.  Serve with basmati rice, raita and a generous sprinkle of coriander.

To make your own naan, see