Chicken curry

Chicken curry


  1. Heat the oil in a large saucepan on a medium heat and add the whole spices (cloves, cardamom, cinnamon, star anise) and cook for 1-2 minutes.
  2. Add the onions and fry for 5 minutes on a medium heat then add the ginger and garlic and stir fry for 1 minute. Stir in the ground spices (coriander, cumin, turmeric and chilli powder). If they start sticking add the water and stir to form a paste. Stir for 2 minutes to keep the spices from sticking.
  3. Add the tomatoes and cook for 5 minutes on a medium heat then add the chicken thighs and stir well to cover in sauce.
  4. Cook for a couple of minutes then add the stock and simmer for 15 minutes.
  5. Stir through the cream, season to taste and add the coriander. Serve with rice.

Dhruv Baker has teamed up with Sainsbury's on the 'Little Twists' campaign inspiring the nation to make mid-week cooking a little less ordinary. Dhruv has created this easy indian recipe (less than 30 mins) to celebrate Diwali (11th-15th November). For more recipes, head over to

For more midweek meals grab the latest copy of Yours magazine.


A spicy winter curry is a good way to warm up on a cold night, just finish this off with some fresh mango for dessert


2 x tbsp vegetable oil
8 x cloves
6 x cardamom pods
2 x sticks cinnamon
2 x star anise
2 x onions finely sliced
2 x tsp grated ginger
4 x cloves garlic, crushed
4 x tsp coriander powder
2 x tsp cumin powder
1.5 x tsp turmeric
1/2 x tsp chilli powder
100 ml water
200g tinned chopped tomatoes
600g boneless chicken thighs
200ml chicken stock
50ml double cream
pinch of salt and pepper to taste
1 x small bunch fresh coriander finely chopped


Time: 15 mins
Serves: 4
Nutrition: n/a