I remember Chetna Makan from The Great British Bake Off, Season 5 (I had to Google that level of detail) and recall her calm demeanour and her interesting flavour twists with everything she baked. I also remember that she seemed to particularly shine on savoury bakes, where she often incorporated ideas from her Indian heritage in beautiful, creative ways.
She works full-time in food now and when I recently came across a chicken curry recipe of hers that she described as 'a foolproof curry that works every single time', I was on it. It's interesting that it's possible to have 100% trust in someone and their food just by watching them on the TV once a week - and it was 2014!
Most recipes take a few tweaks to get them just right, but Chetna was right; this absolutely is foolproof and it has worked beautifully every time I've made it. The recipe is from her book Chetna's 30-minute Indian - Quick and Easy Everyday Meals.
What is Chetna's Foolproof Chicken Curry?
This curry starts by marinating chicken in yoghurt with fragrant garam masala, warming turmeric and a touch of punchy chilli to make the base. A few tomatoes are then cooked down in a heavy pan (it will need a lid) with some cumin and the marinated chicken is tipped in to cook for 15 minutes. A sprinkling of fresh coriander is the final garnish.
What do you need to make this curry?
- natural yoghurt - I used Greek because that's what I had in the fridge
- garlic - I used 1 large clove and grated it with a microplane (this is the one I have)
- spices - garam masala, ground turmeric, chilli powder, cumin seeds
- chicken thighs - using thighs rather than breasts, delivers less dry meat. Using ready-prepared boneless and skinless thighs, ensures that this dish comes together quickly (ie no fiddly prepping of the meat).
- olive oil
- tomatoes - thinly sliced. I do my slicing as thin as I can manage, so that I don't end up with chunky pieces of tomato skin in the sauce.
- a handful of fresh coriander leaves
Six things that I think you'll love about this foolproof chicken curry
- It is very quick - easily ready in under an hour but still packs plenty of flavour.
- You can get everything ready ahead of time - I marinated the meat in the morning, popped it in the fridge and finished it off that evening for dinner.
- If you're in a rush, you can prepare the chicken in the marinade and use it straight away - it still tastes great and will be moist and tender.
- It's delicious with rice and flatbreads - or both!
- Leftovers warm up beautifully for the next day.
- This is most definitely a great dish for your teenagers to have in their cooking repertoire. My 'still-at-home-teenager' also thought it was a great dish to devour!
This post contains affiliate links. If you buy something through any of my links, I may earn an affiliate commission at no cost to you. I recommend only products that I genuinely like. Thank you.Print