James Martin Chicken Curry

This James Martin chicken curry is a rich, comforting dish packed with warming spices and tender pieces of chicken in a silky sauce. The texture is beautifully smooth with a gentle heat that builds without overpowering the dish. It is straightforward to prepare, making it suitable for confident beginners. From start to finish, it takes around 50 minutes, perfect for a satisfying midweek meal.

Ingredients

For the Chicken

500g chicken breast or thigh, cut into bite-sized pieces
1 tbsp vegetable oil
Salt and black pepper, to taste

For the Curry Sauce

1 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder (optional)
400g chopped tomatoes
150ml chicken stock
100ml double cream
Salt and black pepper, to taste

To Finish

Fresh coriander, chopped
Cooked rice or naan bread, to serve

How to Make James Martin Chicken Curry

Prepare the ingredients: Chop the onion, garlic, and ginger, and cut the chicken into even pieces so it cooks evenly.
Cook the chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until lightly golden. Remove and set aside.
Make the base: In the same pan, add another tablespoon of oil. Cook the onion gently for 5 to 7 minutes until soft and translucent.
Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add spices: Sprinkle in the curry powder, cumin, coriander, turmeric, and chilli powder. Cook for 1 to 2 minutes to release the flavours.
Build the sauce: Add the chopped tomatoes and chicken stock. Stir well and bring to a gentle simmer.
Return the chicken: Add the cooked chicken back to the pan. Simmer for 15 to 20 minutes until the chicken is tender and the sauce thickens.
Finish the curry: Stir in the cream and cook for another 3 to 5 minutes. Taste and adjust seasoning as needed.
Serve: Sprinkle with fresh coriander and serve hot with rice or naan.

Tips

How do I make the curry richer?

Add a knob of butter or an extra splash of cream at the end for a more luxurious finish.

Can I make it spicier?

Increase the chilli powder or add a finely chopped fresh chilli when cooking the onions.

Why is my curry too thin?

Let it simmer uncovered for a few extra minutes to reduce and thicken naturally.

Can I use chicken thighs instead?

Yes, chicken thighs add extra flavour and remain juicy during cooking.

Serving Suggestions

Serve with fluffy basmati rice
Add warm naan bread on the side
Pair with a simple cucumber raita
Garnish with extra fresh coriander

Storage

At Room Temperature

Do not leave the curry out for more than 2 hours once cooked.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 3 months. Allow to cool completely before freezing and defrost overnight in the fridge before reheating.

Nutrition

Calories: 420 kcal
Carbohydrates: 14g
Protein: 32g
Fat: 26g
Saturated Fat: 10g
Sodium: 620mg

These values are approximate and may vary depending on exact ingredients used.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavours develop. Store it in the fridge and reheat gently.

What can I use instead of cream?

You can use coconut milk or natural yogurt for a lighter alternative.

Can I add vegetables to this curry?

Yes, vegetables like spinach, peas, or bell peppers work very well in this dish.

Is this curry very spicy?

No, it is mildly spiced, but you can adjust the heat level by adding more or less chilli.