North Indian Chicken Curry

I have used my own version of an anglo-indian chicken curry (most similar to a butter chicken for years) It is both delicious and easy to make, however today I wanted to taste something different that would blow my mind away with the flavours and at the same time is a healthier option. For me, the antitheses to cream  based dishes is spice, you don’t need the richness of cream or butter in your dishes if you know how to use spice to make your mouth explode with flavour.

This curry has flavours of cardamom, cloves and coriander. It’s extremely light and you can control the heat factor so you can tone it down for the kids or ramp it right up ! This goes amazing with a glass of Sweet Shiraz and definitely serve with Basmati rice as it’s much healthier than medium grain rice, its lower GI and has more nutritional value – plus its amazingly yummy! I hope you enjoy. Everyone in my family loved this recipe, including my 20 months old boys! Happy cooking xx



  • 4 tbsp vegetable oil
  • 1 large stick of cinnamon
  • 1.5 tsp ground cloves
  • 1.5 tsp  ground cardamom pods
  • 2 medium onions, finely diced
  • 2 tsp minced ginger
  • 1 tbspn minced garlic
  • salt, to taste
  • 1.5 tsp turmeric powder
  • 2 tbsp ground coriander
  • 1.5 tsp garam masala
  • 1 tablespoon tomato paste
  • 1-2 tsp dried chilli flakes (optional and to taste)
  • 1 can diced tomatoes
  • 1 kg  chicken tenders
  • 1 cups water (approx)
  • handful of fresh coriander leaves


1. Heat the oil in deep, wide non stick saucepan. Add the chicken in batches and sear on both sides (they dont need to be fully cooked, they will continue cooking in the masala sauce)2. Add some more oil and add the onion and cinnamon stick and fry until the onion starts to soften and become golden.  Enjoy the aroma here – there is really nothing like fresh cinnamon bark and onion frying together! A hint of the flavours to come.
4. Add the tomato paste, ginger and garlic to the pan and cook for about a minute then add salt and spices.  Stir for a further 20 – 30 seconds.
5.  Pour in the can of diced tomatoes and cook over a moderate heat until it starts to bubble

6. Add the chicken and mix well with the masala base, then add the cup of water

7. Bring to the boil and then cook over very low heat until the chicken is cooked, this should take no more than 10-15 minutes. do not overcook as that will cause the chicken to become dry.

8. Just before serving, stir in the fresh coriander leaves.  Serve with a side of aromatic basmati riceEnjoy and happy cooking xx

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