Chicken Curries Indian Main course

Achari chicken curry


  • For the curry:
  • 1 tbsp groundnut oil
  • 4 good-sized chicken thighs, skinned but with bone in
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1 tsp fresh ginger, grated
  • 1 tsp achari spice mix (see below)
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • 1 tsp salt
  • 2 tsp sherry vinegar
  • 1 cinnamon stick
  • 3 cloves
  • 400ml passata (or 1 tin chopped tomatoes)
  • fresh coriander


Achari is a type of curry from the Punjab which has this spice blend as its base. Whizz all the whole spices in an electric spice grinder if you’re lucky enough to have one. If not, do it the old fashioned way with a pestle and mortar. You only need 1 tsp for this recipe but the rest will keep well in a jar.

To make the curry, heat the oil in a large pan and brown the chicken thighs. Remove and set aside. Add the onion to the pan and fry slowly for about 15 minutes, stirring, until they are soft and slightly caramelised. Add the garlic and ginger and fry for a few minutes more. In a small bowl, mix 1 tsp of the achari spice mix, turmeric, ground coriander and salt with the vinegar to make a paste. Add to the pan and mix well. Next add the cinnamon stick, cloves and passata. Stir well and return the chicken to the pan. Bring to the boil, cover and simmer on a low heat for 40-45 minutes or until the chicken is tender and falling from the bone. Serve sprinkled with the fresh coriander and some basmati rice.

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