Chicken Curry

Chicken Curry

A homemade curry, made from scratch, is much easier than it sounds. You could use chicken breasts, thighs or drumsticks and be confident for a flavoursome dish.


2 tbsp Crisp ‘n Dry
4 chicken legs, jointed into drumsticks & thighs
1 cinnamon stick
1 whole clove
2 onions, sliced
8 large cloves garlic, sliced
2 red chillies, chopped
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp sea salt
500g fresh tomatoes, roughly sliced or 400g can of chopped tomatoes
1 tbsp white wine vinegar
1 tsp sugar

Step 1

Heat the oil in a large, heavy based pan, over a medium heat, & brown the chicken on all sides, you may need to do this in batches, & remove to one side. Once the chicken is all browned, add the whole spices & fry gently for a minute or so, until they begin to release their aromas.

Step 2

Add the sliced onions & garlic, & fry, stirring regularly, until soft & golden, around 10-15 minutes. Add the rest of the spices & salt & cook for another few minutes, then throw in the tomatoes. Allow them to cook for 5 minutes, & give them a stir to break them down a little.

Step 3

Return the chicken to the pan, nestling it into the rest of the contents, cover the pan, & cook over a medium low heat for 30 minutes. If the curry looks as though it is getting too dry, add a splash of water.

Step 4

Stir in the vinegar & sugar, & cook for 5 more minutes, until the chicken is cooked through. Serve.


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