Garlic & Paprika Chicken Curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 40 cloves garlic
  • 2 medium onions – roughly chopped
  • 600g chicken thighs – cut into bite sized pieces
  • 3 tbsp smoked sweet paprika
  • ½ tsp turmeric
  • 1 tbsp minced ginger
  • 2 tbsp low fat Greek yogurt
  • 1 ½ tbsp rapeseed (canola) oil
  • 1 star anise
  • 1 tsp cumin seeds
  • 1 small piece blade mace
  • 5 tinned anchovy fillets – finely chopped (optional)
  • Passata
  • 250ml unsalted chicken stock or water (approx)
  • 5 tbsp white wine vinegar or coconut vinegar
  • Salt to taste
  1. In a large mixing bowl, whisk the yoghurt with two tablespoons of the paprika and minced ginger. Stir the chicken in and make sure it is evenly coated with the marinade.
  2. Peel the garlic. Place half of it in a food processor or spice grinder with the chopped onion and just enough water to blend into a thick paste. Set aside. heat the oil in a large saucepan or wok over medium high heat. Stir in the whole spices and infuse them into the oil for about 30 seconds.
  3. Add the remaining garlic and the anchovies to the oil and break the anchovies up with a spatula. Fry the garlic until light brown but not at all burnt. Stir in the onion and garlic paste and the remaining paprika and turmeric. Now stir in the marinated chicken and the tomato puree. Add just enough water or stock to cover.
  4. Simmer for about 5 - 10 minutes or until the chicken is cooked through. Stir in the vinegar and simmer for a further three minutes.
  5. To finish, season with salt to taste and garnish with chopped coriander.
Recipe by Recipes For Indian Restaurant Style Cooking | at