This is an easy restaurant style chicken curry
When served at most curry houses, this chicken curry is served with chicken tikka – bite sized bits of chicken breast. Personally, I prefer to cook chicken on the bone. It adds flavour.
This recipe is different to most of my British Indian restaurant curry recipes as you do not need to use a base curry sauce. It’s a nice one to cook up after work as it only takes about 30 minutes.
I absolutely love this combination of ingredients. The chickpeas, coconut and mushrooms go fantastically well together. I always add about a tablespoon of chopped naga chillies. This may be too hot for some but if you are a heat fan, the zing of the fresh nagas takes this dish to the next level.
International & UK Orders
Chicken Curry With Mushrooms And Chickpeas
- 3 tablespoons ghee or rapeseed oil
- 8 skinned chicken thighs
- 10 curry leaves (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 3 bay leaves
- 1 inch cinnamon stick
- 3 onions – finely chopped
- 1 teaspoon ground coriander
- 1 tablespoon cumin
- 1 teaspoon chilli powder
- 400g mushrooms – cut paper thin
- 400ml tinned chickpeas
- 400ml coconut milk
- 2 large tomatoes - diced
- a pinch of turmeric
- 1 – 5 naga chillies – finely chopped
- Salt and pepper to taste
- Heat the oil in a large pan or wok over medium high heat.
- When hot, toss in the mustard seeds, fennel seeds and curry leaves.
- When the mustard seeds begin to pop, throw in the bay leaves and cinnamon stick.
- Let sizzle for about 30 seconds and then dump the chopped onions.
- Stir regularly and allow to the onions to fry for about 20 minutes until translucent and soft.
- Remove the onions from the pan leaving bay leaves and cinnamon stick in the pan.
- Those of you who prefer a smoother sauce should blend the onions with a little water at this stage until smooth.
- Before returning the onions to the pan, add the mushrooms and fry for about two minutes. The mushrooms should begin to break down a bit as they are thinly sliced.
- Return the onion mixture to the.
- Add the cumin powder, chilli powder, coriander powder and turmeric and stir for a further couple of minutes.
- In go the chillies and chicken thighs.
- Simmer for about 30 minutes until the chicken is nicely cooked through.
- Stir in the coconut milk, tomatoes and chickpeas and cook for another ten minutes.
- Season with salt and pepper to taste.
- Serve immediately or store in the fridge for a day. This curry really tastes great the next day.
Sunday 25th of October 2015
Hi it says add tomatos with coconut milk and chick peas but can't see any in recipe list. Do you mean can of tomatoes please?
Wednesday 28th of October 2015
Thanks for noticing that. All fixed now. I used two large diced tomatoes. You could also use about 200ml or tinned tomatoes.
Saturday 25th of May 2013
I just took the time carefully prepare the curry base (stated as required at the top of the page), however, when I returned to this page I find that my effort was wasted as the recipe does NOT include the curry base. Yours frustrated, Richard
Thursday 30th of May 2013
Sorry about that but not all of my recipes require the base sauce. That said, it wouldn't be wasted. Just use about 500ml instead of cooking the onions in the recipe. It will taste fantastic.
Friday 1st of February 2013
Excellent! I may just try this recipe, now. I probably could've figured it out but I like to know what is supposed to be in a recipe before I go changing it ;)
Thursday 31st of January 2013
Sounds good, but I can't see either cocoanut milk or chickpeas in the ingredients list. (or am I visually challenged this morn?)
Thursday 31st of January 2013
Thanks for that Charles. All fixed now. :-)