Ready In:

1 hour

Good For:

Lunch or Dinner


  • 600g chicken- on the bone

  • 1/2tsp turmeric

  • 5 cloves garlic- smashed

  • 3tsp curry powder-of your choice

  • 1/2 tsp dried chilli- I would add more if want spicy

  • 1tsp fennel seeds

  • 1tsp cumin seeds

  • 1/2tsp rock salt

  • 30ml vegetable oil

  • 100ml natural yoghurt

  • 60g butter

  • 3 onions- coarsely chopped

  • 1tsp coriander seeds-toasted and crushed

  • 6-7 whole cloves

  • 1/2tsp ground cinnamon

  • 5 fresh tomatoes- chopped

  • 1tsp chicken stock powder

  • 200ml water

  • 200ml coconut cream

  • salt and pepper to taste

  • 20g fresh ginger

  • 20g fresh coriander- chopped

Step by Step Instructions

Step 1

In a frying pan, toast the fennel and cumin seeds for 2 mins. Crush them with a pencil and mortar, back of a pan. Just rub against the seeds on a chopping board. 

Cool the seeds and mix together with turmeric, garlic, curry powder, dried chilli, rock salt, oil and yoghurt,

Rub this mixture into the chicken.

Cover with glad wrap and marinade between 2- 24 hrs in the fridge (Up to you on how long you marinade, I marinade for longer than that sometimes).

Step 2

In a large pot, and over high heat, add the butter, to melt over high heat.

Add the onions, cloves, cinnamon and coriander seeds and cook for 3 mins. Season with salt and pepper.


Step 3

Add chicken to the pot of onions but DON’T STIR IMMEDIATELY. Leave the pan on high but wait for the pan to heat up.

You’ve just added cold chicken. Wait for 1-2mins until you hear sizzling before stirring. Cook the chicken for another 4mins and then add the tomatoes.

Step 4

Cook the tomatoes for 2-3mins. Add chicken stock powder, coconut cream, water and seasoning. Bring up to a simmer and cover with a lid. Adjust temperature to a low setting. 


Step 5

Cook over low heat for one hour.

Halfway through the cooking, add grated ginger and chopped coriander. 

The sauce should be slightly thickened and the chicken falling off the bone.


Step 6

It’s critical to leave the curry to cool for at least 20mins before serving. The curry will taste a lot better when following this suggestion. 

Meat should rest to allow it to absorb the cooking juices. 


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