James Martin’s Chicken Curry is a rich, flavorful dish that brings together tender chicken, aromatic spices, and a creamy sauce. This recipe is ideal for a comforting weeknight meal or when you want to impress guests with a homemade curry. The balanced blend of spices and the creamy sauce creates a depth of flavor that is both warming and satisfying. Paired with rice or naan, this curry is a delicious way to enjoy a classic dish with minimal effort.
What is James Martin Chicken Curry?
James Martin’s Chicken Curry is a hearty and flavorful dish that combines marinated chicken with fragrant spices, onions, garlic, and a rich, creamy sauce. This curry offers the perfect blend of spice and creaminess, making it a popular comfort food that is easy to prepare at home. With its balance of bold flavors, this curry is both family-friendly and impressive enough for entertaining.
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Why You Should Try This Recipe
- Full of flavor: The combination of spices creates a rich and aromatic curry.
- Comforting and hearty: Perfect for a cozy meal on a chilly evening.
- Quick to make: Ready in just under an hour, making it great for weeknight dinners.
- Customizable: You can adjust the spice level to suit your taste.
- Pairs well with rice or naan: A complete meal when served with your favorite sides.
Ingredients Needed to Make James Martin Chicken Curry
- Chicken thighs (600g / 1.3 lb): Boneless, skinless, cut into bite-sized pieces.
- Onion (1 large): Finely chopped, for sweetness and depth.
- Garlic (3 cloves): Minced, adding flavor to the curry base.
- Ginger (1-inch piece): Grated, for warmth and spice.
- Tomatoes (400g / 14 oz can): Chopped, adding richness to the sauce.
- Coconut milk (200ml / 1 cup): For creaminess and a subtle coconut flavor.
- Vegetable oil (2 tbsp): For sautéing.
- Garam masala (1 tsp): A warm spice blend for depth.
- Ground cumin (1 tsp): Adds earthiness to the curry.
- Ground coriander (1 tsp): For a citrusy, herbal note.
- Turmeric (½ tsp): Adds color and subtle flavor.
- Chili powder (½ tsp): For heat, adjust to taste.
- Fresh coriander (for garnish): Adds freshness and color.
- Salt and pepper: To taste, for seasoning.
Equipment Needed
- Large frying pan or saucepan
- Knife and chopping board
- Wooden spoon
- Mixing bowl
Instructions to Make James Martin Chicken Curry
1. Prepare the Chicken:
- Season the chicken: In a bowl, season the chicken pieces with salt, pepper, and a sprinkle of garam masala. Set aside while you prepare the curry base.
2. Sauté the Aromatics:
- Heat the oil: In a large frying pan, heat the vegetable oil over medium heat.
- Cook the onions, garlic, and ginger: Add the chopped onions to the pan and sauté for about 5 minutes, until softened and golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
3. Add the Spices:
- Stir in the spices: Add the cumin, coriander, turmeric, chili powder, and remaining garam masala to the pan. Stir for about 1-2 minutes to release the aromas of the spices.
4. Cook the Chicken:
- Brown the chicken: Add the chicken pieces to the pan, stirring to coat them in the spices. Cook for 5-7 minutes, until the chicken is browned on all sides but not fully cooked through.
5. Add Tomatoes and Coconut Milk:
- Stir in the tomatoes: Pour in the canned tomatoes, stirring well to combine with the chicken and spices.
- Add the coconut milk: Stir in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
6. Serve the Curry:
- Taste and adjust seasoning: Taste the curry and adjust the seasoning with salt and pepper as needed.
- Garnish and serve: Garnish with fresh coriander and serve hot with rice or naan.
What Goes Well With James Martin Chicken Curry
- Steamed basmati rice: A classic side that complements the rich curry sauce.
- Naan bread: Soft, fluffy naan is perfect for scooping up the curry.
- Cucumber raita: A cooling yogurt-based dip helps balance the spice of the curry.
- Mango chutney: Adds a sweet and tangy contrast to the savory curry.
Expert Tips for Making the Best James Martin Chicken Curry
- Use chicken thighs: Chicken thighs are more tender and flavorful than chicken breasts, making them ideal for curries.
- Don’t rush the spices: Allowing the spices to toast in the oil brings out their full flavor, so don’t skip this step.
- Simmer for richer flavor: Letting the curry simmer allows the flavors to meld together and creates a more intense, rich sauce.
- Adjust spice level: You can increase or decrease the amount of chili powder depending on how spicy you like your curry.
Easy Variations of James Martin Chicken Curry
- Vegetarian option: Swap the chicken for tofu, paneer, or chickpeas for a vegetarian version.
- Add vegetables: Incorporate vegetables like spinach, bell peppers, or potatoes for added texture and nutrition.
- Creamier curry: Stir in a spoonful of yogurt or double cream at the end for an extra creamy texture.
- Spicier version: Add fresh chili peppers or extra chili powder for a spicier kick.
Best Practices to Store James Martin Chicken Curry
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Curry freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Best Practices to Reheat James Martin Chicken Curry
- Stovetop method: Reheat the curry in a saucepan over medium heat, stirring occasionally until warmed through.
- Microwave method: For a quicker option, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
How Can I Make James Martin Chicken Curry Healthier?
- Use light coconut milk: Swap regular coconut milk for a light version to reduce the fat content.
- Add more vegetables: Boost the nutritional value by adding vegetables like spinach, carrots, or peas.
- Reduce the oil: You can cut down on the amount of oil used for sautéing to make the curry lighter.
Nutrition Value (per serving):
- Calories: 400
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Protein: 30g
- Fiber: 3g
FAQs
Can I freeze James Martin Chicken Curry?
Yes, chicken curry can be frozen. Allow the curry to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
How do I thicken the curry sauce?
To thicken the sauce, simmer the curry uncovered for an additional 5-10 minutes to allow excess liquid to evaporate. You can also stir in a spoonful of Greek yogurt or a slurry made from cornstarch and water for a thicker consistency.
Can I make this chicken curry dairy-free?
Yes, this recipe is already dairy-free if you use coconut milk. Make sure to check any additional ingredients you use, such as yogurt or chutney, for dairy content if needed.
What is the best cut of chicken for curry?
Chicken thighs are the best cut for curry as they remain tender and flavorful during cooking. They don’t dry out as easily as chicken breasts, making them ideal for longer cooking times.
Final Words
James Martin’s Chicken Curry is a flavorful and comforting dish that’s perfect for both weeknight dinners and special occasions. The rich blend of spices, tender chicken, and creamy sauce creates a delicious meal that’s sure to become a family favorite. Serve it with rice or naan for a complete, satisfying meal that everyone will love!
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James Martin Chicken Curry
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
James Martin’s Chicken Curry is a hearty and flavorful dish that combines marinated chicken with fragrant spices, onions, garlic, and a rich, creamy sauce. This curry offers the perfect blend of spice and creaminess, making it a popular comfort food that is easy to prepare at home. With its balance of bold flavors, this curry is both family-friendly and impressive enough for entertaining.
Ingredients
- Chicken thighs (600g / 1.3 lb): Boneless, skinless, cut into bite-sized pieces.
- Onion (1 large): Finely chopped, for sweetness and depth.
- Garlic (3 cloves): Minced, adding flavor to the curry base.
- Ginger (1-inch piece): Grated, for warmth and spice.
- Tomatoes (400g / 14 oz can): Chopped, adding richness to the sauce.
- Coconut milk (200ml / 1 cup): For creaminess and a subtle coconut flavor.
- Vegetable oil (2 tbsp): For sautéing.
- Garam masala (1 tsp): A warm spice blend for depth.
- Ground cumin (1 tsp): Adds earthiness to the curry.
- Ground coriander (1 tsp): For a citrusy, herbal note.
- Turmeric (½ tsp): Adds color and subtle flavor.
- Chili powder (½ tsp): For heat, adjust to taste.
- Fresh coriander (for garnish): Adds freshness and color.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Prepare the Chicken:
- Season the chicken: In a bowl, season the chicken pieces with salt, pepper, and a sprinkle of garam masala. Set aside while you prepare the curry base.
2. Sauté the Aromatics:
- Heat the oil: In a large frying pan, heat the vegetable oil over medium heat.
- Cook the onions, garlic, and ginger: Add the chopped onions to the pan and sauté for about 5 minutes, until softened and golden. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
3. Add the Spices:
- Stir in the spices: Add the cumin, coriander, turmeric, chili powder, and remaining garam masala to the pan. Stir for about 1-2 minutes to release the aromas of the spices.
4. Cook the Chicken:
- Brown the chicken: Add the chicken pieces to the pan, stirring to coat them in the spices. Cook for 5-7 minutes, until the chicken is browned on all sides but not fully cooked through.
5. Add Tomatoes and Coconut Milk:
- Stir in the tomatoes: Pour in the canned tomatoes, stirring well to combine with the chicken and spices.
- Add the coconut milk: Stir in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
6. Serve the Curry:
- Taste and adjust seasoning: Taste the curry and adjust the seasoning with salt and pepper as needed.
- Garnish and serve: Garnish with fresh coriander and serve hot with rice or naan.
