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.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
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.