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Chicken Curry With Onions

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This chicken curry is real comfort food

Chicken curry with onions and spices

A nice one for a cold day

This is a chicken curry cooked in a similar way to British Indian restaurant (BIR) recipes. I’ve been experimenting with it for a while after receiving it from an old school friend. I noticed the similarities to BIR cooking and decided to give it a go.

This is quite a traditional dish which I believe is from Bangladesh originally though it may be the result of my friends mother’s experimentation over the years.

Whatever it came from, it’s really good. My kids love the recipe and request it regularly. The onion sauce takes some time to make so you might like to double or even quadruple the recipe and freeze some. It freezes very well.

I like serving this chicken curry with Chinese egg noodles which was my friend’s suggestion. Just put a mound of noodles in a large bowl and cover them with the chicken and sauce. Yum.

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Yield: 4

Chicken Curry With Onions And Spices

Chicken Curry With Onions And Spices
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 4 large white onions - very finely chopped
  • 2 tablespoons ghee or vegetable oil
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree
  • 1 teaspoon turmeric
  • 1-2 teaspoons chilli powder
  • 12 chicken thighs - skinned
  • 1 block coconut cream - chopped
  • Juice of 5 limes
  • 1/3 cup gram flour - mixed with enough water to make a paste


  1. Heat the ghee/oil in a large pan that has a tight fitting lid.
  2. Pour in the onions and fry until nice and soft and lightly browned.
  3. Add the garlic and ginger purees and fry for a further minute.
  4. Now add the turmeric, chilli powder and the chicken thighs.
  5. Mix well, moving the chicken around in the sauce.
  6. Add the chopped coconut cream and just enough water to cover the chicken.
  7. Cover and reduce the heat to low and cook the chicken for about 30 minutes.
  8. Just before serving, add the lime juice and the gram flour paste one tablespoon at a time.
  9. Stir briskly so that the flour mixture gets incorporated in the sauce. It will begin to thicken as you do.
  10. Season with salt and pepper and adjust other seasonings and then serve with rice, naan or chinese noodles.

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Thursday 23rd of February 2023

What is a "block of coconut cream?"

Dan Toombs

Tuesday 7th of March 2023

You can find this in most Asian shops and some supermarkets. If not just use thick tinned coconut milk gradually to taste. Thanks Dan


Thursday 18th of April 2013

Just made this dish, very nice but thought it tasted a little more like a Thai curry than Indian, did I do something wrong or would you agree?

I can see how it might go well with noodles actually.

Dan Toombs

Saturday 20th of April 2013

You are close. I have heard this was actually a Burmese recipe originally. When the Japanese attacked Burma at the beginning for WW11, Many people escaped to India. They made this recipe and it was adapted by many Indians who loved it too.

Thanks Dan

Agata Pokutycka

Wednesday 3rd of April 2013

It looks yummy. Going to try it out our next curry night

Dan Toombs

Saturday 6th of April 2013

Great to hear. Good luck with the recipe. Be sure to let me know if you have any recipe questions. :-)


Caroline Taylor

Tuesday 2nd of April 2013

Sounds like something I'd love to try! Good idea to make a big load of sauce too.

Dan Toombs

Saturday 6th of April 2013

Thank you Caroline. Hope you like the recipe.


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