Simple Chicken Curry

Curries can often be intimidating to prepare but not this one!

Simple Chicken Curry

As we all know, divorce is a messy business. After all the emotional turmoil the practicalities also have to be dealt with. In terms of possessions, who gets what? For once, there was no petty squabbling and I took what I felt was rightfully mine and set up shop in a new house.

Six months later after a hectic week of responsibilities, routines and the daily hogwash that comes with it, I sat down in front of my computer. The kids have been picked up by their father and I had the weekend all to myself. Bliss. There was one thing in particular I was looking forward to and that was a chilled bottle of sweet German wine in the fridge. I’m more of a cider kind of a girl, an incredibly cheap date and only have about two drinks a month on average. These days the sexiest thing in my life is my bed but I do enjoy romantic walks to the fridge far too often. On this special occasion I opened the door, took out the ice cold bottle, fetched myself a glass and then… realised I had no bottle opener. I could have wept. One half-hearted attempt was made by sticking a wooden skewer into the cork, but alas, to no avail. Inconsolable, I called it an early night and went to bed, infinitely depressed.

Guess what I did first thing the next morning? I got very happy the next night.

A bottle opener wasn’t the only thing I realised was missing from my life. Sometimes I do some batch cooking and have a huge Le Creuset pot to make about 40 portions of food in. However, this is not always suitable for some dishes, e.g. lamb shanks. Can you imagine cooking 30 of them at once? Oh, and talk about the cost! No, lamb shanks once a while would do. Therefore, I was eternally grateful when Viking sent me a 5 litre Chasseur casserole dish for now I can make stews on a smaller scale.

Chasseur pot

In photos you’ll see the Chasseur pot with a black knob. Be warned that it will only stand a certain amount of heat before shattering. A brass knob came along with it and I immediately swapped it. One less thing to worry about. Quite honestly, I can’t tell the difference between Le Creuset and Chasseur. Only that the latter does its job equally well at about half the price of the former.

Cooked Chicken Curry

As for the chicken curry, it is super easy to make. If you love cinnamon, you can buy high quality sticks here. You can substitute the drumsticks with just thighs or chicken breast, or chop up a whole chicken or two for variety. If you like chunky sauces, don’t chop the onions, garlic and ginger mixture too finely. I prefer smooth sauces, that’s why I blended mine to oblivion. If you can’t get hold of fresh tomatoes, use passata or chopped tomatoes instead. Media’s modern recipes always make such a big deal that they’re quick to prepare. Trust me, cook the chicken slow and the meat will fall off the bone. The curry turned out with ample sauce, perfect to douse rice with or dip naan in.

That’s all for now, folks. Enjoy!

Chicken Drumstick Curry

Cook More Curries At Home

5.0 from 1 reviews
Simple Chicken Curry
Nutrition Information
  • Serves: 8
  • Serving size: 300g
  • Calories: 564
  • Fat: 30g
  • Saturated fat: 7g
  • Unsaturated fat: 20g
  • Trans fat: 0
  • Carbohydrates: 18g
  • Sugar: 6g
  • Sodium: 477mg
  • Fiber: 3g
  • Protein: 52g
  • Cholesterol: 204mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Curries can often be intimidating to prepare but not this one!
  • 60ml (4 tbsp) vegetable oil
  • 12 cloves
  • 8 green cardamom pods
  • 2 cinnamon sticks
  • 4 onions
  • 8 garlic cloves
  • 8cm fresh ginger
  • 10ml (2 tsp) ground turmeric
  • 40ml (8 tsp) ground coriander
  • 20ml (4 tsp) ground cumin
  • 5ml (1 tsp) red chilli powder
  • 150ml (5fl oz) water
  • 500g (1lb) fresh tomatoes, whizzed in a blender
  • 2kg (16) chicken drumsticks
  • 500ml (1pt) chicken stock
  • coriander leaves for decoration
  • salt and freshly ground pepper
  1. Preheat the oven to 140°C/275°F/gas mark 1.
  2. Heat the oil in a large, lidded pan and, when hot, add the cloves, cardamom pods and cinnamon stick. Fry for about 3-4 minutes over a medium heat until you can smell their released aromas.
  3. Place the onions, garlic and ginger in a blender and chop to desired consistency.
  4. Add the onion mixture to the pan and fry for 10-15 minutes then stir in the ground spices and cook for 2 minutes.
  5. Pour in the water and cook for another 5 minutes, stirring constantly.
  6. Add the blended tomatoes and cook for 10 minutes before adding the chicken pieces. Turn up the heat until the contents start bubbling gently.
  7. Place the pot in the oven and cook for 3 hours.
  8. [Optional] If you’d like the sauce to be a bit thicker, you can remove the cooked chicken, then thicken the sauce with cornstarch slurry.
Serve with basmati rice, naan and coriander sprinkled on top.


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  1. says

    Oh I do love this curry with the cinammon and all those spices – a veritable treat for the taste buds! I too prefer cider and can’t actually drink wine anymore as it just makes me have the worst hangover in history after just 1 glass – so I too am a cheap date! Thank you for featuring my slow cooked Chicken Curry:-)

  2. says

    That is one lovely looking curry, and one lovely looking pot! I was divorced years ago too and I remember it well. It’s quite refreshing to start anew especially if things haven’t been pleasant. Best of luck!

  3. says

    What a beautiful looking curry – especially the pop of red from the chillies!!!! I’m addicted to your food photography Michelle… I’d love a masterclass sometime :-)

  4. says

    That is a very delicious looking curry, I’m a big fan of cooking curries with cinnamon, it adds such a wonderful flavour.

    I love my Le Creuset casserole, I only have one of the smaller ones but I’ll have to have a look at Chasseur because I’ve been wanting to buy a bigger pot for a while.

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