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.