Curry from scratch @ 382 cal per serving

This is a recipe I do and it is roughly 382 calories per portion - below serves 4 - great if entertaining

1 large onion

6 garlic clove, roughly chopped

50g ginger

roughly chopped

4 tbsp vegetable oil

2 tsp cumin seed

1 tsp fennel seed

5cm cinnamon stick

1 tsp chilli flakes

1 tsp garam masala

1 tsp turmeric

1 tsp caster sugar

400g can chopped tomatoes

8 chicken thigh, skinned, boneless (about 800g)

250ml hot chicken stock

2 tbsp chopped coriander


Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with rice and a pot of yogurt on the side.

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5 Replies

  • Hi Cheese-Mad,

    I am excited to see this recipe for Curry - thank you so much for posting it!!!

    I am definitely going to give it a go, great recipe! :-)

    Lowcal :-)

  • mmmmm, been looking for a curry recipe, to try with cauliflower rice, (when I get around to it!) I will copy and paste your recipe to my recipe folder. Thank you! :-)

  • Yummy 😋 thanks Cheese-Mad

  • ooo that looks interesting - will give it a go one weekend - as we don't have an Indian or Chinese near us

  • Have just made this - however didn't have any cinnamon sticks so just used ground cinnamon instead, won't be adding the chopped coriander either as I do't have any

    Come out tasty - now that is tea sorted as long as I can keep away from it til then lol

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