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This recipe is classed as easy

Rating 1.77 / 5 (31 votes)

Prep time:
30 min
Cook time:
45 min

Keen home cook Paddy Roberts pitches his chicken curry against top chef Tom Green


1. Heat the vegetable oil in a large deep frying pan or wok over a high heat. Add the cloves, peppercorns, green cardamom, brown cardamom, coriander seeds and cumin seeds and fry for 30 seconds, stirring all the time. Stir in the sliced chillies, ground coriander, cumin, turmeric, ginger and garlic. Cook for 1 minute, stirring frequently.

2. Turn the heat down to medium and add the chicken. Stir well so that the meat gets coated in the spices. After 2-3 minutes, add the onions and tomato purée and stir again for a further 4-5 minutes.

3. Add the tinned tomatoes. Season, to taste, with salt and freshly ground black pepper. Stir in the white wine and simmer for 20-30 minutes.

4. Stir in the garam masala and simmer for a further 3-5 minutes. Taste and add more salt and freshly ground black pepper, if required

5. Remove the curry from the heat, stir in the chopped coriander leaves and leave for a few minutes. Serve with the boiled rice, naan bread and soured cream.

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Latest Comment


Made this the other night, very tasty but everyone was picking out the seeds. Would advise crushing the peppercorns and coriander seeds.

Nelly 99B13230 Nelly 99B13230  Posted 09 Dec 2010 4:20 PM

Really good, full of flavour

AnneM5749 AnneM5749  Posted 04 Aug 2010 10:37 PM

Disappointing. Ingredients list read well but I, my wife and step daughter thought the curry failed to deliver and for anyone without a cupboard full of curry spices potentially quite expensive.

AndrewD17553 AndrewD17553  Posted 21 Dec 2009 12:02 PM

it looks very authentic!

anna401 anna401 Posted 06 Mar 2009 2:55 PM