indexchilliServes: 2
Calories per serving: 400 kcal (without rice)

This is a really tasty meal, it take a bit of fiddling about, but believe me it’s absolutely worth it! I found that 2 birdseye chillis gave it the right amount of kick, leaving a warm glow in my mouth afterwards.

Mandy, my wife, told me an excellent trick with ginger – peel and freeze your root ginger, when you need it just take it out of the freezer, grate the required amount and put it back. This will keep it from going off for months!!

Main Ingredients

  • 4 Chicken thighs – chopped (about 400g)
  • 1 x tablespoon oil (I used olive oil)
  • 1 x medium onion
  • 1 teaspoon cumin seeds
  • 2 tablespoons plain natural yogurt

Curry Paste Ingredients

  • 1 x 400g tin of chopped tomato’s
  • 3 cloves garlic
  • 1 1/2-inch piece ginger, peeled and roughly chopped
  • 2 red birdseye chilli’s (adjust this to your taste)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 tsp garam masala
  • 1 teaspoon honey


  1. Blend all of the paste ingredients together
  2. Heat the oil in the pan, then fry the cumin seeds on a medium heat until they have started to brown and pop
  3. Add the onion and fry for a further 5 minutes
  4. Add the chicken and cook until the chicken has all turned white
  5. Add the curry paste and about 200ml of water
  6. Simmer for about 25/ 30 minutes or until the chicken is well cooked and the gravy is nice and thick.
  7. Add the 2 tablespoons of natural yogurt
  8. Serve with rice or chapati