Fresh from the test kitchen
Be the first to cook this recipe.
Member reviews and saved adaptations will appear here when accounts are connected.
← All recipes
Curry
British-Style Chicken Curry with Basmati Rice
A balanced, tomato-led chicken curry with tender thighs, toasted spices and a restrained creamy finish, designed for an ordinary hob rather than specialist equipment.
OK
Structure checkedAdaptive recipe data
Scaled live
Ingredients
Chicken curry
- 700 gboneless, skinless chicken thighs, cut into 4cm pieces
- 1 tspfine salt
- 2 tbspvegetable oil
- 1large onion (about 200g), finely sliced
- 4garlic cloves, finely grated
- 20 gfresh ginger, finely grated
- 2 tspground cumin
- 2 tspground coriander
- 1 1/2 tspgaram masala
- 1 tspturmeric
- 1/2–1 tspmild chilli powder
- 2 tbsptomato puree
- 1 × 400g tinchopped tomatoes
- 200 mlchicken stock
- 100 gfull-fat Greek yoghurt, at room temperature
- 1 tsplemon juice
- 15 gfresh coriander, leaves and fine stalks chopped
Rice
- 240 gbasmati rice
- 360 mlcold water
- 1/2 tspfine salt
- 10 gbutter
Per serving
641 kcal43.6g protein63g carbs25g fat
Nutrition calculated from 21 of 21 ingredients
Approximately 720 kcal, 49g protein, 77g carbohydrate, 23g fat and 6g fibre per serving.
Clear and checked
Method
- 01
Pat the chicken dry and season it
4 minPat the chicken dry and season it with 1/2 tsp salt. Heat 1 tbsp oil in the saute pan over medium-high heat. Brown the chicken in two batches for 3-4 minutes per batch; it does not need to cook through. Transfer to a plate.
- 02
Reduce the heat to medium-low
10 minReduce the heat to medium-low. Add the remaining oil and onion with the remaining salt. Cook for 10 minutes until soft and golden, adding a splash of water if it catches.
- 03
Add the garlic and ginger and cook
2 minAdd the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, 1 tsp garam masala, turmeric and chilli powder for 30 seconds, then cook the tomato puree for 2 minutes.
- 04
Add the chopped tomatoes and stock
20 minAdd the chopped tomatoes and stock. Scrape the base of the pan, return the chicken and any juices, then simmer partly covered for 20 minutes. Remove the lid and simmer for another 5-10 minutes until the sauce coats a spoon and the chicken reaches at least 75°C in the thickest pieces.
- 05
Meanwhile
10 minMeanwhile, rinse the rice until the water is nearly clear. Put it in the lidded saucepan with 360ml water and 1/2 tsp salt. Bring to the boil uncovered, cover, reduce to the lowest heat and cook for 10 minutes. Turn off the heat and leave covered for 10 minutes without lifting the lid.
- 06
Take the curry off the heat
3 minTake the curry off the heat. Stir 3 tbsp of hot sauce into the yoghurt, then gradually stir the tempered yoghurt into the pan so it does not split. Add the remaining 1/2 tsp garam masala and lemon juice.
- 07
Fluff the rice
3 minFluff the rice with the butter. Taste the curry, adjust the seasoning and fold through most of the coriander. Serve with the remaining coriander on top.
Equipment check
6 items required
- Large lidded saute pan or casserole
- Medium lidded saucepan
- Chopping board and knife
- Fine grater
- Measuring jug
- Fork
Dietary and allergen note: Gluten-free when the stock and spices are certified. Contains dairy.
Members will be able to save their equipment and see compatibility automatically.
Recipe diagnostics
Checked before you cook.
Metric quantities and serving yield are explicit
Method includes timing and doneness cues
Nutrition is identified as a calculated estimate
Community reviews
No reviews yet.
Reviews will record serving scale, equipment and adaptations so the feedback stays useful.