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Chicken Thigh Curry Recipe


  • 6 Whole Chicken Thighs - skin on
  • 1 Cup of Curry Massalla Gravy-click for recipe
  • 1 Cup thick yogurt
  • Quarter of an onion finely chopped
  • 6 Teaspoon Curry Powder
  • 2 Teaspoon Chilli Powder
  • 1 Finely Chopped Cayenne Chilli
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • 1 pint chicken stock

Cooking method for Chicken Thigh Curry

Serves 2

Make a paste of the curry powder and chilli powder with a little water. Heat a little vegetable oil in a frying pan and stir in half the curry paste, add the chicken thighs and seal on all sides. Meanwhile fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the rest of the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the sealed chicken pieces and half the Massalla Gravy and chicken stock and simmer covered for 40 minutes on a low heat, stir and turn the chicken occasionally. If needed add more massalla gravy to thicken the curry. Now add the yogurt and finely chopped coriander leaves, stir in well and cook for a further 2-3 minutes. Serve with the whole coriander leaves sprinkled over the top.

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