This is the sort of curry that earns its place in the regular rotation: tender chicken, a rich tomato sauce and a confident chilli warmth that never hides the flavour. Hot Curry Powder brings the coriander, cumin, turmeric and warming spices together in one spoonful, so the sauce tastes slow-cooked without demanding a cupboard full of jars.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely sliced
• 600g boneless skinless chicken thighs, cut into large pieces
• 2 tbsp Hot Curry Powder
• 3 garlic cloves, crushed
• 20g fresh ginger, finely grated
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml chicken stock
• 1 tsp brown sugar
• ½ tsp fine salt, plus extra to taste
• 3 tbsp natural yoghurt, plus extra to finish
• Small handful fresh coriander, roughly chopped
• Basmati rice and naan, to serve

Instructions

1. Heat the oil in a large sauté pan over a medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes until soft and golden.
2. Add the chicken and cook for 5 minutes, turning until lightly coloured. Stir in the Hot Curry Powder, garlic and ginger; cook for 1 minute until fragrant.
3. Add the tomato purée and cook for another minute. Pour in the chopped tomatoes and stock, then add the sugar and salt.
4. Bring to a lively simmer, lower the heat and cook uncovered for 22–25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
5. Take the pan off the heat. Stir a spoonful of sauce into the yoghurt, then stir the loosened yoghurt back into the curry. Taste and adjust the salt.
6. Finish with coriander and a small swirl of yoghurt. Serve with basmati rice and warm naan.

Timings

Prep: 15 minutes | Cook: 40 minutes | Serves: 4

Serving Suggestions

Add cucumber raita for a cooling contrast, or serve with wilted spinach and lemon wedges. Prefer it hotter? Finish with a pinch of cayenne rather than adding more blend at the start.

Why This Recipe Works

Chicken thighs stay succulent while the tomato sauce reduces around them. Blooming the blend in the pan releases its aromatic oils, and the final yoghurt rounds the heat without making the curry heavy.

Allergy Notes

Contains milk if served with yoghurt. Use a dairy-free plain yoghurt if required.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Cumin Ground
• Coriander Ground
• Ginger Ground
• Cayenne Pepper

🍽️ More Recipes Using Hot Curry Powder

• Hot Curry Beef Keema with Peas
• Hot Curry Coconut Prawn Noodles
• Hot Curry Roasted Aubergine & Chickpea Traybake
• Hot Curry Sweetcorn Fritters with Mango Chutney
• Hot Curry Paneer & Pepper Skewers with Mint Yoghurt

🛒 Get the Blend

Ready to bring the heat? Shop Hot Curry Powder →

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