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- 2 Tbsp.
ghee or vegetable oil, see GH Tip
- 8
skinless boneless chicken thigh fillets, about 750g, each cut into 6-8 pieces
- 1
large onion, finely chopped
- 3
cm piece fresh root ginger, peeled and grated
- 3
garlic cloves, crushed
- 4
small red bird's-eye chillies, pierced with a sharp knife but left whole
- 1 1/2 tsp.
mild chilli powder
- 2 tsp.
cumin seeds
- 4 tsp.
garam masala
- 2
x 400g tins plum tomatoes
- 125 g
frozen peas
Small handful fresh or dried curry leaves
- Step 1Heat 1tbsp ghee/oil in a wide pan (that has a lid) over medium-high heat. Add the chicken and brown in batches, if needed, for 5-6min. Remove to a plate and set aside.
- Step 2Lower the heat and add the onion to the pan. Fry gently for 8-10min, stirring occasionally, until softened. Stir in ginger, garlic, chillies, chilli powder and ½ each of the cumin and garam masala and fry for 2min, until fragrant. Add tomatoes to the pan, rinse out the tins with 100ml water and add to the pan with a pinch of salt.
- Step 3Bring sauce to the boil and bubble vigorously for 10min, stirring occasionally to help break up the tomatoes. Lower heat to medium, return chicken to the pan (along with any juices), partially cover with a lid and cook, stirring occasionally, for 25-30min, or until the sauce is reduced and concentrated and the chicken is tender.
- Step 4Stir in the peas and cook, uncovered, for 5min more. Meanwhile, heat remaining ghee/oil in a small frying pan over medium heat. Add the reserved spices and curry leaves (careful – they may splutter) and fry for 30sec, until aromatic. Quickly pour the spice mixture over the curry and serve.
Get ahead
Make the curry to the end of step 3 a day ahead; cool, cover and chill. To serve, reheat until piping hot and complete recipe.
GH Tip
Ghee is clarified butter commonly used in Indian cookery. It adds a wonderful flavour and richness to dishes, especially when added towards the end of cooking, but you could use vegetable oil if preferred.
Per serving:
- Calories: 450
- Protein: 38g
- Total fat: 26g
- Saturates: 9g
- Carbs: 14g
- Total sugars: 11g
- Fibre: 4g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
