passion for food and cooking

Mughlai Chicken Curry

Mughlai Chicken Curry

This is simply the most delicious easy curry I have made. Slightly adapted from Nigella Lawson‘s recipe, it has such a delicious flavour and it’s mild which is family friendly. I am use to spicy curries but I loved this, and so did my son (which is more important) and I think this will become a family favourite .

**This recipe can serve 4 servings if it is the only curry you are eating with rice. For me, next time I will double it to allow for seconds or leftover for the next couple of lunches and dinners. So it is up to you how hungry and how many mouths you have to feed.

Do not be scared of the long list of ingredients, a lot of it is spices. To have a smooth process get all the ingredients cut and measured out and while the curry cooks away, you can tidy the dishes :)

Curry Paste:
1 inch piece of fresh ginger, peeled
3 cloves garlic, crushed
2-3 tsp ground cumin
1 tsp ground coriander
small pinch of chilli flakes (more if you like it spicy)
4 heaped tbsp ground almonds (gives a yummy nutty flavour and thickens the sauce)
1/2 cup water

1 tsp cumin seeds
5 green cardamon pods, bruised
1 cinnomon stick or 1/2 tsp ground cinnamon
2 bay leaves
4 cloves
700 g chicken thigh, fat removed, cut into medium size chunks
1 medium onion, peeled, finely diced
1 cup natural greek yoghurt
1/2 cup double cream
1 cup of chicken stock
1/2 cup raisins  (australian raisins) they become golden, swollen and add a delicious sweetness
1 tbsp sugar (caster)
1 tsp garam masala
1 tsp salt
3/4 cup flaked almonds, toasted, to serve
basmati rice, to serve


1. To make the curry paste, in a food processor, place ginger, garlic, cumin, coriander, chilli flakes (if using) and process until smooth. Add the almond meal and 1/2 cup of water and process until smooth and combined.

2. Brown off chicken (in three batches) in a cassarole dish, do not overcrowd the chicken. Set aside.

3. In the same dish you browned the chicken, add onions. Once soft, throw in the cumin seeds, cardamon pods, cloves, cinnamon or stick and bay leaves. Cook for 1 minutes, stirring frequently to avoid sticking.

4. Pour in the blended curry paste and cook, stirring frequently until the paste has cooked (you can tell when the paste colours and takes on a brown look).

5. Then add the yoghurt, double cream, stock, raisins and the chicken pieces (along with their juices) and stir well. Sprinkle over the garam masala, salt and sugar. Give it a last good stir, pop on the lid and simmer for 2o minutes or until the chicken is cooked.

6. Sprinkle toasted flaked almonds on top and serve with basmati rice, enjoy!



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