Chloe’s Chicken Curry is my sisters favourite recipe. This simple Indian chicken curry uses tikka paste. It available everywhere and it’s absolutely amazing, the aroma and flavour are mesmerising. Add the moist chicken thighs and you have a main dish that is better than most restaurants. I love to experiment, try frying mustard seeds before the onion and add star anise into the rice.

Chloe’s Chicken Curry

A simple recipe that's ready in 30 minutes. Packed with flavour and aroma.

4.71 from 102 votes

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Course: Main Dish, Side Dish

Cuisine: Asian, Indian

Keyword: Chicken, Curry, Dairy, Rice, Spice, Vegetables

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: People

Calories: 944kcal

Ingredients

Curry Ingredients

8 large chicken thighs boneless/skinless
2 cloves garlic peel/mince
1 inch ginger peel/mince
1 large onion peel/finely slice
400 g chopped tomatoes can
75 g ground almonds
3 tbsp tikka paste not sauce
100 g Greek yoghurt
½ bunch cilantro coriander
salt to taste
pepper to taste
2 tbsp oil

Rice Ingredients

1 cup long grain rice
1 tsp ground turmeric
1 clove garlic peel/mince
2 cups chicken stock broth
½ tsp salt
1 tsp onion powder
3 tbsp unsalted butter
½ bunch cilantro coriander

Instructions

Cooking the Curry

Place a large frying pan over a medium heat and add the oil.
2 tbsp oil
When hot add the sliced onion with a decent pinch of salt and fry for about 10 minutes, stirring regularly or until the onion has turned soft and a lovely golden brown.
1 large onion
Add the garlic and ginger and cook for another 2 minutes.
2 cloves garlic, 1 inch ginger
Cut up the chicken thighs to bitesize pieces and add to the onion pan continuing to fry for a further 5 minutes.
8 large chicken thighs
Add the chopped tomatoes and tikka paste and stir adding up to 250ml of water to create a lovely sauce mixture. This will reduce in volume.
400 g chopped tomatoes, 3 tbsp tikka paste
Reduce the heat until a simmer in achieved, place the lid on the frying pan and simmer for 25 minutes. Keep an eye on it to make sure it doesn’t dry up. The sauce should be a lovely colour and have reduce in volume. If the curry is ready before the rice, turn off the heat but keep the lid on. It will stay warm for 15 minutes.
Add the yoghurt and ground almonds and stir well. Taste and season if needed. Sprinkle with the cilantro.
75 g ground almonds, 100 g Greek yoghurt, ½ bunch cilantro, salt, pepper

Cooking the Rice

Place another saucepan over a medium heat and add the butter. When melted, add the rice and stir well to coat the rice. Keep stirring until the rice starts to darken in colour.
3 tbsp unsalted butter, 1 cup long grain rice
Add the turmeric, garlic and onion powder with a pinch of salt and stir well.
1 tsp ground turmeric, 1 clove garlic, 1 tsp onion powder, ½ tsp salt
Increase the heat to a medium high and gently add the chicken stock stirring as you go.
2 cups chicken stock
When the pan starts to boil reduce the heat to a simmer and add the lid.
Simmer for 20 minutes or until all of the fluid and been absorbed and the rice if lovely and fluffy. Sprinkle some cilantro
½ bunch cilantro

Nutrition