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Masala Chicken Curry

November 15, 2021

Masala Chicken Curry

Sevres 4

Prep time: 10 minutes

Cooking time: 35 minutes

Cook’s tip: Instead of chopping the garlic and onions – use a grater! It will definitely shorten the prep time.


  • 1 tbsp unsalted butter
  • 1 medium onion or 4 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • Zing spice Blend
  • 300g tinned chopped tomatoes
  • 1 tsp brown sugar (optional)
  • 200g water
  • 550g chicken thigh fillets, cut to 3 cm cubes



  1. Cook the onion and garlic.
  • Heat the butter in a large heavy based saucepan or a sauté pan over a medium heat. Add the chopped onion and garlic. Stir in a splash of water and cover with the lid. Leave to sauté for 3 minutes, until the onions have softened.
  1. Add the spices and chicken.
  • Tip in the tinned tomatoes and the sugar. Cover with the lid and cook for 2 minutes. Add the whole Zing Spice Blend and stir for another minute until the spices release the aromas.
  • Stir the chicken thigh cubes in and make sure they are all well covered in the spiced tomatoes. Cook for another 5 minutes, stirring occasionally.
  1. Add the water and reduce the curry gravy.

Add the water, stir until all the ingredients are well combined and turn the heat down. Simmer without the lid for further 15-20 minutes, until the liquid has been reduced by a quarter.

  1. Time to serve.
  • Serve the curry with chopped coriander, a spoonful of yoghurt, a side of cooked basmati rice or naan bread.


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