Garlic Chicken Curry

I’m not playing with you when I’m telling you theres 12 cloves of garlic in here. 14 if you’re using smaller cloves. The garlic mellows out into a sweet sauce that will cook your chicken to perfection. Perfect for dipping buttery roti into!



Packed full of garlic cloves this curry is full of flavour and tender chicken thighs. I served with roti but this would also be great with naan or rice.

You can serve the chicken thighs whole or shredded into the sauce.



Chicken Garlic Curry:

1 large onion, thinly sliced

2 tbsp oil or ghee

1 tsp cumin seeds

12-14 cloves of garlic

1 tsp grated ginger

3 tbsp tomato purée

1 tsp coriander

1 tsp turmeric

1 tsp chilli powder

1/2 tsp ginger

6 boneless skinless chicken thighs

200ml water

Fresh coriander to serve



275g wholemeal flour

190ml water

Melted butter for brushing





In a large saucepan over a medium heat, toast the cumin seeds until fragrant, about 1-2 minutes.

Add the onions to the pan and turn the heat down low. Add a sprinkle of salt and cook the onions down for around 20 minutes until golden and soft.

Add the ginger and garlic cloves and cook for another 5 minutes or so on a low heat.

Sprinkle in the spices and add the tomato puree. Turn the heat up to medium and cook till the tomato paste has darkened, around 3-5 minutes.

Push the tomato paste to the side of the pan and add another drizzle of oil. Lay down the chicken thighs and season with salt and pepper. Cook for around 4 minutes or so on each side, or until golden.

When both sides of the chicken are golden brown stir until coated in the tomato paste. Add the water and cover with a lid.

Cook for 40-45 minutes on a gentle simmer.


In a medium mixing bowl, combine the flour and water. Don’t add all the water initially you may not need that much.

Knead into a dough for 2 minutes until smooth.

Cover with a tea towel and rest for 20 minutes.

Divide the roti into 12 equal balls. One ball at a time, roll the dough into 6-inch circles.

Heat a frying pan until smoking hot. Cook the roti for around 15-30 seconds on each side.

Brush with melted butter and cover with a tea towel whilst you work through the batches to keep them soft.


Check the curry for salt and season accordingly. Serve a chicken thigh per person with two rotis to mop up the sauce. Enjoy!

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