Of all the curries I have made over the years for my wife, this one pot, easy chicken curry is her favourite.
She isn’t a big spicy food fan but I use a small amount of super spicy Mr Naga pickle in this recipe. I love the flavour of the pickle and when used sparingly, you get the delicious flavour without the kick.
Make this easy chicken curry your own.
You don’t need Mr Naga to make this delicious and simple curry. As mentioned above, I used a very small amount, so we could enjoy the flavour without all the intense heat.
When making it for spicy food fans, I add a lot more and the recipe becomes what is often referred to as a naga chicken curry. I love that too but wouldn’t think of serving it to my wife. That wouldn’t be a good idea.
The main reason I use Mr Naga is for it’s flavour and ease. You could use the fresh chopped chilies of your choice. For example, green bird’s eye chillie, finely chopped are excellent in this easy chicken curry.
Chillies are quite seasonal so their heat varies greatly. That is another reason you might like to try the famous Pickle.
By the way, I am in no way affiliated with the brand. I’m just sharing what I know. You can pick some up at most Asian grocers and online.
The time to check this curry for flavour is when you make the marinade and of course before you add the chicken. Add more or less of the ingredients you like or dislike.
Use this easy chicken curry recipe as a guide but please feel free to adjust.
I am a big fan of cooking in earthenware pots. It’s how it’s often done in India so I’ve picked up quite a few. In might just be me, but I think the flavour of the dish is better for it too.
You could of course just use a good saucepan or wok.
This curry is so easy!
I simply marinated 1500g of chicken thighs in the below marinade for a day and then poured it all into the pot to cook for an hour and a half. That’s it. You could actually go watch TV while it’s cooking because there is nothing to do.
International & UK Orders
If you like the look of this chicken curry, you might also like to try the following:
International & UK Orders
- 1.5kg skinned chicken thighs - make three shallow slits in each thigh
- Juice of two limes
- Salt to taste
- 500g plain natural yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon Mr Naga chilli paste or 2 chopped green chillies
- 1 onion - sliced
- 3 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 large bunch chopped fresh coriander - stems and leaves
- Pre-heat your oven to 230c.
- Squeeze the lime juice all over the chicken pieces and sprinkle with about a teaspoon flaky salt.
- Set aside while you make your marinade.
- Place the rest of the ingredients in a blender and blend until very smooth.
- Pour the marinade over the chicken and rub it into the flesh.
- Allow to marinate for at least two hours or up to 48 hours. The longer the better.
- When ready to cook, pour the chicken and marinade into a lidded sauce pan. If using the home tandoor clay pot, soak it in water for 15 minutes first.
- Place the pot/sauces pan in the oven covered and cook for 1 hour and 15 minutes. Remove from the oven and give it all a good stir and then cook for a further 20 minutes uncovered.
- Serve with white rice.