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Seema’s mum’s chicken curry recipe

Seema’s mum’s chicken curry recipe

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Created by The Kitchen

Seema’s mum’s chicken curry is a deeply comforting family recipe, packed with fragrant spices and slow‑simmered chicken that builds rich, layered flavour. Tender chicken thighs are cooked with a warm blend of aromatic whole spices, chilli, ginger and garlic in a spiced tomato base, finished with yogurt and fresh aromatics for depth and balance. Making the Tesco Kitchen feel like home. See method

  • Serves 6
  • Takes 50 mins
  • 397 calories / serving
  • Gluten-free

Ingredients

  • 5 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 1 cinnamon stick
  • 1 star anise
  • ½ tsp black peppercorns
  • 3 dried bird's eye chillies
  • 1 onion, finely chopped
  • 300g tinned chopped tomatoes
  • 7 cloves garlic, peeled
  • 2 x 5cm pieces ginger, 1 piece peeled, 1 piece julienned
  • 5 bird eye chillies, stalks removed
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 2 x 500g packs organic British chicken thighs
  • ½ tsp garam masala
  • 2 tbsp full-fat yogurt
  • 2 jalapeños chillies, cut into thick coins
  • 30g fresh coriander, leaves chopped
  • cooked basmati rice
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1650kj
    397kcal     20%

  • Fat

    25g 35%

  • Saturates

    5g 26%

  • Sugars

    4g 5%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 6.7g Protein 35.3g Fibre 2.8g

Method

  1. Warm the oil in a pan, add the cumin seeds. Once they start to sizzle, add the cinnamon stick, star anise, black peppercorns and dried chillies. Cook for 30 secs. Add the onion and cook on a low heat for 10 mins. 
  2. Open the tin of tomatoes and remove 2 tbsp of tomatoes; reserve for another recipe. Add the garlic, chopped ginger and bird eye chillies to the tin and blend with a stick blender until smooth; set aside. Add the chilli powder, ground cumin, ground coriander, turmeric and ½ tsp salt to the browned onions, then add the tomato mixture. Cook for 10 mins until the tomatoes and oil separate. 
  3. Remove the skin from the chicken and add the thighs to the masala; mix well until coated. Cook for 5 mins, then mix in 250mls water. Cook for 15 mins with the lid on. Add the garam masala, yogurt, half the coriander, half the julienned ginger, half the sliced jalapenos. Serve with fluffy basmati rice and garnish with the remaining coriander, ginger and jalapeños.

Tip: Raveneet's ras malai cake is the perfect pud to follow Seema's mum's chicken curry

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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