Getting an Indian take-away is the stereotypical British pick me up after a long week. But, it’s far from the best thing to be putting in your body you can’t beat a fresh, homemade recipe. Here’s my chicken curry with ginger and red pepper with pilau rice. It Takes less than 30 minutes to prepare and is dead easy.

Ingredients
For the chicken thighs
4 tbsp vegetable oil
8 chicken thighs, skin on, bone in
2 large onions, finely sliced
5 garlic cloves, chopped
5cm piece root ginger, chopped
1 large red pepper, chopped
2 tbsp tomato purée
3tbsp mild curry paste
1 tbsp garam masala
1 tbsp dry fenugreek leaves
1 tbsp ground coriander
¼ root turmeric, finely grated
For the pilau rice
1 tbsp vegetable oil
½ tsp cumin seeds
3 cardamom pods
1 cinnamon stick
½ tsp ground black pepper
1 bay leaf
500g basmati rice, rinsed and drained
1 tsp salt
50g unsalted butter

Put a large frying pan on a high heat and add 2 tbsp of oil. Once the oils hot add the chicken thighs skin-side down and cook until it’s a delicious golden-brown colour on each side. Put the chicken on a plate, and set aside.

Roast-chicken-thighs-with-lemon-and-garlic-and-tarragon
Heat a large frying pan and add the rest of the oil. Once hot, add the onions, garlic, ginger and red pepper. Cook until soft, and then remove from the heat and leave to cool. Either using a handheld blender or a food processer, blend the mixture until smooth. Add the blended mixture back to the pan and cook over a low heat for 5-10 minutes.
To the sauce base, add the tomato purée, curry paste, garam masala, fenugreek leaves, ground coriander and fresh turmeric and cook for a further 5 minutes. Add the chicken thighs back into the sauce and simmer for 20 minutes or so. Your kitchen should now be full of the heady smell of spices and curry. Don’t worry you haven’t got too long before you can dig in!

For the pilau rice, heat a large saucepan and add the oil. Once hot, add the cumin, cardamom, cinnamon, black pepper and bay leaf. Once they start to pop, add the rice and continue to stir until the rice is lightly toasted.

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Add 650ml of water and the salt, and bring to the boil. Place a life on top and the heat to low. Leave to steam for 20-30 minutes. Just before serving, mix in the butter with a fork.
The perfect, tangy chicken with ginger and red pepper with aromatic pilau rice. Crack open a couple of beers, invite a few friends over and enjoy a great Friday curry night!

Richard Phillips’ Chicken Curry Back to Top

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