This easy homemade chicken curry is a no-fuss weeknight curry made with everyday ingredients: chicken legs and thighs rubbed with turmeric, chilli, danya jeera, garlic and ginger, cooked in a golden onion base with whole spices and tomato paste, then simmered until tender.

Aamna's method is simple and forgiving, and the curry simmers for about 40 minutes while you get on with other things. Fresh coriander finishes it off.

Why this recipe works

• Golden onions. Ten minutes of frying builds the depth of the curry.
• Whole spices at 70%. Adding them when the onions are nearly done stops them burning.
• Tomato paste. Cooked until the oil separates, it gives a rich, concentrated base.
• Leg and thigh pieces. They stay juicy and fall-apart tender after simmering.

Tips for the best homemade chicken curry

• Take your time with the onions. This step decides how rich the curry tastes.
• Add a splash of water if the paste sticks. Cook until the oil separates.
• Add water from the side. That way you don't wash the masala off the chicken.
• Simmer gently. Keep the lid on and the heat low for 40 minutes.

What to serve with homemade chicken curry

Serve with basmati rice, naan or chapati. For other takes on chicken curry, try our classic chicken curry, creamy chicken curry or chicken curry without onions.

Easy Homemade Chicken Curry FAQs

How do you make chicken curry at home?

Fry onions until golden, add whole spices and tomato paste, then add spiced chicken and simmer with a little water until tender.

Which chicken is best for curry?

Leg and thigh pieces stay juicy. Breast works but needs less time.

How long does homemade chicken curry take?

About an hour in total, with 40 minutes of simmering.

Is this curry spicy?

It's medium. Use less red chilli powder for a milder curry.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.