Nigel Slater'S Mildly Spiced Chicken Curry Recipe

Name: Nigel Slater'S Mildly Spiced Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Large chicken jointed into 8 pieces; A little groundnut or vegetable oil; 2 medium to large onions; 1/2 a cinnamon stick; 2 cloves; 500g tomato passata; 1 level tbsp garamasala; 4 tbsp yogurt; a handful of chopped coriander leaves; 8 green cardamom pods; 8 black peppercorns; 4 cloves garlic; a small lump of ginger; 2 tsp ground coriander; 1 tsp ground chilli; 2 tbsp vegetable or groundnut oil; 2 tsp ground cumin

Servings: persons

Large chicken jointed into 8 pieces
A little groundnut or vegetable oil
2 medium to large onions
1/2 a cinnamon stick
2 cloves
500g tomato passata
1 level tbsp garamasala
4 tbsp yogurt
a handful of chopped coriander leaves
8 green cardamom pods
8 black peppercorns
4 cloves garlic
a small lump of ginger
2 tsp ground coriander
1 tsp ground chilli
2 tbsp vegetable or groundnut oil
2 tsp ground cumin

1
Season the chicken pieces and cook the chicken in a casserole in a little oil until coloured on all sides. Set aside.
2
Peel and roughly chop the onions and add them to the casserole with a little oil. Add the cinnamon and cloves. Cook over a low to moderate heat for about 15 minutes until the onions are soft.
3
In the meantime, make the spice paste: crack the cardamom pods and remove their seeds. Put the seeds into a blender or food processor with the peppercorns, peeled garlic, ginger (peeled and roughly chopped), cumin, coriander and ground chilli. Pour in a couple of tablespoons of oil and blitz to a stiffish paste.
4
Add the spice to the onions and move continually around the pan with a wooden spoon for a couple of minutes allowing it to sizzle, but not darken.
5
Add the passata and mix well, season, and then return the chicken to the pan. Bring the sauce to the boil, then immediately turn down to a gentle simmer. Cover and leave to cook for 35-40 minutes.
6
Towards the end of cooking, stir in the garamasala and add a little water if the sauce is getting too thick.
7
Remove from the heat, stir in the yogurt and the roughly chopped coriander, and serve with steamed rice.

220

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 17 ingredients. The key ingredients include: Large chicken jointed into 8 pieces, A little groundnut or vegetable oil, 2 medium to large onions, 1/2 a cinnamon stick, and more.

Yes, Nigel Slater'S Mildly Spiced Chicken 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!

Nigel Slater'S Mildly Spiced Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions