Lorna’s Chicken Curry (Serves 4)


  • 8 skinless Chicken thighs (you can leave the bone in or diced) or 3-4 Chicken breasts (diced)
  • 2 large Onions - finely diced
  • 3 tablespoons fresh Garlic – finely chopped
  • 3 tablespoons fresh Ginger – finely chopped
  • 3 teaspoons Cumin seeds (Jeera)
  • 1 teaspoon Onion seeds (Black) also known as Nigella seed (Kalonji)
  • 1 teaspoon Mustard seeds (optional)
  • 4 tablespoons cooking Oil (Vegetable or Olive)
  • 2 teaspoons Turmeric powder (Haldi)
  • 2 teaspoons Salt (add more or less to taste)
  • 1-2 teaspoons Chillies – finely chopped (add more or less to taste)
  • 5 fresh vine Tomatoes or 1 tin plum Tomatoes – chopped
  • 2 teaspoons Garam Masala
  • 2 tablespoons fresh Coriander to garnish


  1. Heat oil in a pan, add cumin seeds, onion seeds & mustard seeds – allow seeds to darken &‘pop’
  2. Add garlic & ginger – fry until slightly golden brown
  3. Add onion & stir. Add ½ cup water & cover pan for 8-10 minutes to allow onions to soften then uncover pan and fry until golden brown
  4. Add salt, turmeric and chillies and fry for 2-3 minutes until all ingredients are mixed together
  5. Add tomatoes and cover pan for 10 – 15 minutes on a low-medium heat. This simmering allows all the flavours to come together and intensify. Next, uncover pan and cook on full heat for a further 3-4 minutes until the oil runs free from the masala mixture
  6. Add the chicken and cook on full heat for 3-4 minutes until all the chicken is coated in the masala sauce. Cover the pan and cook on a low-medium heat for a further 15-20 minutes.
  7. Add Garam masala & taste. Adjust seasoning if required
  8. Garnish with coriander and serve with Basmati Rice or Indian breads.

Tip: Add 1 cup yoghurt (or cream) to the above to make a Chicken Korma, and sprinkle with crushed almonds (optional).

Tip: For perfect rice, the ratio is 1 glass rice : 2 glasses of water. Wash rice and leave to soak for at least 20 minutes; Add a knob of butter to pan & 2 teaspoons cumin seeds, a few cardamom pods and a cinnamon stick (if you wish) once browned, add the rice (drain water), mix through and then add water, Bring to boil, cover & cook on minimal heat.

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