Chicken curry

Ingredients

• 1¼ kgchicken thighs, to debone
• 100 gGreek yoghurt
• as neededwater
• as neededfresh coriander
• 2 teaspoonsground turmeric
• 2 teaspoonssmoked paprika
• 1 teaspoonground cinnamon
• 1 teaspoonground coriander seeds
• 1 teaspooncayenne pepper
• 1 teaspoonblack pepper
• 1 teaspoonfine salt
• 1white onion
• 2 clovesgarlic
• 20 gfresh ginger
• 2fresh chillies
• as neededextra virgin olive oil

Instructions

1. 1

   Prepare the ingredients

   Debone the chicken thighs and cut the meat into 3 cm pieces; you will need about 800 g of meat. Finely chop the onion, peel the garlic and remove its inner germ.

2. 2

   Cook the base

   Halve the chillies and remove almost all the seeds. Peel and dice the ginger. Put the onion, garlic, chillies and ginger in a pan with a drizzle of olive oil and cook for 10 minutes, stirring often.

3. 3

   Mix the spices

   Meanwhile, put the turmeric, cinnamon, smoked paprika and ground coriander seeds in a bowl.

4. 4

   Season the mixture

   Add the cayenne pepper, black pepper and salt to the bowl.

5. 5

   Toast the spices

   Mix the spices, then add them to the pan. Toast for 2 minutes, stirring well.

6. 6

   Brown the chicken

   Add the chicken and brown it well on all sides, then cover it with water.

7. 7

   Simmer and finish

   Cook over a medium heat for 35 minutes. Meanwhile, leave the yoghurt to drain at room temperature so excess whey can run off. Turn off the heat, add the Greek yoghurt and stir it in well.

8. 8

   Add coriander

   Finish with chopped coriander. Serve with basmati rice, garnished with coriander and fresh chilli to taste.

What is chicken curry?

Chicken curry is a broad family of dishes in which chicken is cooked with a seasoned sauce; curry traditions vary across India and beyond. This version builds flavour by cooking aromatics with a spice blend, then simmering the chicken until tender.

Greek yoghurt is stirred in after cooking, giving the sauce a creamy finish. Fresh coriander and chilli provide a bright, fresh garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 0g protein, 5g carbs, 29g fat.

The chicken supplies most of the protein, while the yoghurt and olive oil contribute fat; the small amount of carbohydrate comes mainly from the onion and yoghurt. Serve with a moderate portion of basmati rice and add vegetables alongside to round out the plate.

Build the curry base

Aromatics: onion, garlic, ginger and chilli form the pan base. Chop them finely so they soften evenly during their 10-minute cook.

Spice blend: turmeric, smoked paprika, cinnamon, ground coriander, cayenne and black pepper bring warmth and depth. Mixing them together before adding them to the pan helps distribute them evenly.

Deboning and browning the chicken

Chicken: the recipe starts with 1¼ kg of bone-in thighs and calls for about 800 g of meat once deboned. Cut the meat into pieces around 3 cm across for even cooking.

Browning: turn the pieces so they colour on all sides before adding water. This gives the chicken a good start before the longer simmer.

Simmer for tenderness

After the chicken is browned and covered with water, simmer it over a medium heat for 35 minutes. Keep the heat steady and check that the pan is not boiling vigorously.

The method calls for adding the yoghurt only after turning off the heat. Stir it through then, rather than boiling it in the sauce.

Serve with rice and herbs

Basmati rice is the suggested accompaniment and makes a simple base for the sauce. It is served alongside the curry rather than cooked in the pan.

Coriander and fresh chilli are optional finishing touches in the method. Add them to taste just before serving.

What the yoghurt contributes

The Greek yoghurt adds creaminess and a mild tang to the spiced sauce. Draining it first removes excess whey, as specified in the method.

Letting it come to room temperature while it drains also means it is not going straight from the fridge into the finished curry. Add it off the heat and mix thoroughly.

Recipe notes & tips

• Remove almost all the chilli seeds if you want to keep the heat gentler.
• Stir the aromatics often during their 10-minute cook so they soften without catching.
• Mix the spices in a bowl before adding them to the pan for more even seasoning.
• Turn the chicken pieces as they brown so they colour on all sides.
• Drain the yoghurt while the curry simmers, as the method specifies.
• Add the chopped coriander at the end to keep its flavour fresh.

Variations

• Adjust the heat: use fewer chilli seeds for a milder curry.
• Change the garnish: finish with extra coriander or fresh chilli to taste.
• Serve with rice: add basmati rice alongside, as suggested in the method.
• Use boneless thighs: start with prepared thigh meat and measure about 800 g for the recipe.

Common mistakes to avoid

• Skipping the deboning step: cut the thigh meat into 3 cm pieces and aim for about 800 g of meat.
• Rushing the aromatics: cook them for the full 10 minutes, stirring often.
• Adding the spices without mixing: combine them in a bowl first so they are easier to distribute.
• Stirring in yoghurt over high heat: turn off the heat before adding it, as directed.
• Leaving excess whey in the yoghurt: let it drain while the chicken cooks.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until steaming hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions