Serves: 4


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 

Salt and pepper to taste 

1 x small bunch fresh coriander finely chopped


• 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.

• Add the onions and fry for 5 minutes on a medium heat then add the ginger and garlic and stir fry for 1 minute then add 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.

• Add the tomatoes and cook for 5 minutes on a medium heat then add the chicken thighs and stir well to cover in sauce. Cook for a couple of minutes then add the stock and simmer for 15 minutes.

• Stir through the cream, season to taste and add the coriander. Serve!

Watch the video below:

Mid-Week Chicken Curry

Mid-Week Chicken Curry

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