6 Spice Chicken Curry


My absolute favourite curry thats fantastic reheated and a real crowd pleaser.

Prepares in 30 mins
Cooks in 1 hour
Serves 4 (resize)
Indian cuisine
Not Vegetarian
Not Vegan
Not Nut Free
Not Dairy Free

Recipe by Sam


3 tablespoons of Butter

1 teaspoon of Cumin Seeds

4 Cinnamon Sticks

2 large, chopped Onions

6 cm of finely chopped, finely grated, peeled Ginger

2 finely chopped Green Chillies (or 1 tsp chilli powder)

250 grams of Tomatoes (passata)

2 tablespoons of Tomato Purée

1.5 teaspoons of ground Cumin

0.5 teaspoons of ground Turmeric

3 tablespoons of Youghurt (plus extra to serve)

800 grams of boneless Chicken Thighs

3 tablespoons of ground Almonds

1 teaspoon of Garam Masala



Put the butter in a large, wide bottomed, lidded frying pan on a medium heat. When hot add the cumin seeds and cinnamon sticks and let them infuse in the oil for a minute or two.


Add the onions and cook for 10-12 minutes until golden.


Add the chilli and ginger to the pan and cook for two minutes. Then add the passata and cook for a few minutes until it resembles a thick paste.


Add the tomato puree, cumin and turmeric with some salt and pepper to taste. Lightly whisk the yogurt and then add slowly to the curry.


Cook yogurt through until bubbling then add the chicken. Mix to cover the chicken and then cover the pan with the lid and cook on a low heat for 30 minutes.


Add the ground almonds and garam masala and cook for another 5 minutes. Taste for seasoning and then serve with rice, naan bread, or naan bread.


Best served with rice and/or naan bread.

Last edited on Monday 4 January 2021