Friday Night Curry Recipe

Name: Friday Night Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients (in the order used for cooking); 1 piece of root ginger (size a small egg peeled & roughly chopped); Half a large onion peeled & quartered; 3 garlic cloves; 6 chicken thighs (your choice of bone or not. Bone adds more flavour); 1 lime (juice of); Half a cup of desiccated coconut; 1 tsp nigella seeds (AKA black onion or black caraway seeds); 1 tsp garam masala; 6 green cardamom pods; 4 tsp of coriander powder; 1 tsp tumeric; 2 tsp cumin seeds; (All teaspoon measures should be good heaped ones); The other half of the onion roughly chopped; 1 red pepper chopped; 1 small dried chilli finely chopped (chilli quantity optional obviously); Juice of a 2nd lime

Servings: persons

Ingredients (in the order used for cooking)
1 piece of root ginger (size a small egg peeled & roughly chopped)
Half a large onion peeled & quartered
3 garlic cloves
6 chicken thighs (your choice of bone or not. Bone adds more flavour)
1 lime (juice of)
Half a cup of desiccated coconut
1 tsp nigella seeds (AKA black onion or black caraway seeds)
1 tsp garam masala
6 green cardamom pods
4 tsp of coriander powder
1 tsp tumeric
2 tsp cumin seeds
(All teaspoon measures should be good heaped ones)
The other half of the onion roughly chopped
1 red pepper chopped
1 small dried chilli finely chopped (chilli quantity optional obviously)
Juice of a 2nd lime

1
Methods
2
Puree the ginger, garlic & half of the onion in a mini blender.
3
Mix the paste with the chicken along with the limejuice and leave for a number of hours (up to you).
4
Slightly brown the coconut in a dry pan then transfer to a plate on the side.
5
Add a couple of tablespoons of groundnut oil (or vegetable oil, not olive) to the empty pan you have just used and add the spices followed by the other half of the onion. Gently cook the spices for a few minutes without burning them.
6
Add the chicken & marinade to the pan and brown, and then add the red pepper.
7
Season and add a splash of water until you get a good consistency of sauce to stir then add the coconut you set aside earlier, along with the chilli.
8
Cover and simmer. Add the odd splash of water when required whilst giving it a regular check and stir.
9
Add the juice of the 2nd lime a few minutes before plating up.
10
Serve with Onken natural yoghurt, rice, Bombay potatoes and naan bread.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ingredients (in the order used for cooking), 1 piece of root ginger (size a small egg peeled & roughly chopped), Half a large onion peeled & quartered, 3 garlic cloves, and more.

Yes, Friday Night Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Friday Night Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions