5   107
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20   136

Easy Homemade Chicken Curry – from scratch

One of our favourite meals in this house is a good old curry! Here is a delicious, easy peasy chicken curry recipe that’s creamy, has sultanas in and a touch of coconut. I’ve made enough here to feed my family of nine, if your family is smaller then you may want to halve the ingredients, if you want to serve more just double it. I have chosen not to use any chilli in this recipe because my small children wouldn’t like that but feel free to add some if you’re wanting a bit of heat.


  • 4 tbsps ghee or oil
  • 3cm fresh ginger
  • 4 cloves of peeled garlic
  • 2 tsps cumin
  • 1 tsp coriander
  • 4 tbsps desiccated coconut
  • 120ml water
  • 6 bruised cardamom pods
  • 1 cinnamon stick
  • 3 bay leaves
  • 1kg chopped chicken meat
  • 2 chopped onions
  • 250ml plain yoghurt
  • 250ml chicken stock
  • 125ml double cream
  • 100g sultanas
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp salt

Heat the ghee in a large saucepan while you put the ginger, garlic, cumin and coriander in a food processor to make a paste.  If you don’t have a food processor then you can use a pestle and mortar.  I used a Vitamix so I added 120ml water to stop it sticking to the bottom.

In small batches brown the outside of the chicken pieces and set aside.

Add the spice paste to the hot pan and let it sizzle for a moment.  Add the chopped onions, stir gently until softened.

Add the chicken, stir.  Then add the yoghurt, stir, followed by the cream.

Add all the other ingredients, stir well, bring to a simmer and then leave on a medium heat for half an hour to an hour.

Serve with rice and top with some chopped coriander.

I really hope you enjoy making and eating this curry!  Let me know how it goes.  What’s your favourite family meal?  I’d love to know, tell me in the comments below.

Much love,

Alexandra xx


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