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Prepare the marinade base: In a blender cup, add 1 cup yoghurt, a handful of almonds, a handful of cashews, half a bunch of fresh coriander, and 3-4 green cardamom. Blend these ingredients into a smooth, light green paste.

Marinate the chicken: Place the 500g chicken thigh fillets (cut into smaller pieces) into a cooking pot. Pour the blended yoghurt-nut-coriander paste over the chicken. Add 1 cup tomato purée/passata, 1 tablespoon white wine vinegar, 1 tablespoon soy sauce, 1 tablespoon tomato sauce, 1 tablespoon chilli sauce, 2 tablespoons garlic and ginger paste, 1 sliced red onion, and 1/4 cup fried onion to the pot.

Add the dry spices: Add 1/2 teaspoon turmeric powder, 1/2 - 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, 1/2 teaspoon cumin seeds, and 1 teaspoon garam masala (optional) to the pot. Add salt to taste.

Mix and marinate: Using a gloved hand, thoroughly mix all the ingredients with the chicken in the pot until well combined. Cover the pot and let the chicken marinate for a minimum of 30 minutes (or 30 to 40 minutes for best results).

Cook the curry: Place the pot with the marinated chicken onto a stove over medium to low heat. Cook the chicken for 20-30 minutes, stirring in between, until the chicken is cooked through and the curry has thickened.

Garnish and serve: Once the chicken is cooked, add curry leaves (optional) to the curry. Garnish with fresh coriander. Serve the One Pot Chicken Curry with roti, naan, or other flatbreads.


Prepare the marinade base: In a blender cup, add 1 cup yoghurt, a handful of almonds, a handful of cashews, half a bunch of fresh coriander, and 3-4 green cardamom. Blend these ingredients into a smooth, light green paste.

Marinate the chicken: Place the 500g chicken thigh fillets (cut into smaller pieces) into a cooking pot. Pour the blended yoghurt-nut-coriander paste over the chicken. Add 1 cup tomato purée/passata, 1 tablespoon white wine vinegar, 1 tablespoon soy sauce, 1 tablespoon tomato sauce, 1 tablespoon chilli sauce, 2 tablespoons garlic and ginger paste, 1 sliced red onion, and 1/4 cup fried onion to the pot.

Add the dry spices: Add 1/2 teaspoon turmeric powder, 1/2 - 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, 1/2 teaspoon cumin seeds, and 1 teaspoon garam masala (optional) to the pot. Add salt to taste.

Mix and marinate: Using a gloved hand, thoroughly mix all the ingredients with the chicken in the pot until well combined. Cover the pot and let the chicken marinate for a minimum of 30 minutes (or 30 to 40 minutes for best results).

Cook the curry: Place the pot with the marinated chicken onto a stove over medium to low heat. Cook the chicken for 20-30 minutes, stirring in between, until the chicken is cooked through and the curry has thickened.

Garnish and serve: Once the chicken is cooked, add curry leaves (optional) to the curry. Garnish with fresh coriander. Serve the One Pot Chicken Curry with roti, naan, or other flatbreads.
