Most British home cooks have one of two relationships with chicken curry. Either it takes 2 hours of marinating and simmering, or it comes out of a jar and tastes like a jar. There's a third option: a properly built 30-minute curry that uses a real spice blend, real ginger, real garlic, and tastes like a restaurant Thursday-night special.
This recipe uses Costack Mild Curry Powder, a 12-spice blend (turmeric, coriander, cumin, fenugreek, allspice, ginger, mustard, plus aromatic spices). Vegan, gluten-free, Built for British home cooks who don't want to measure 8 separate spices on a Tuesday.
Ingredients (serves 4)
600g chicken thighs (boneless skinless), cut into 3cm pieces
100ml double cream (or full-fat coconut milk for dairy-free)
1 tbsp lemon juice
Fresh coriander to finish
Basmati rice and naan bread to serve
Method (30 minutes total)
0-5 min: Heat oil in a large heavy-bottomed pan over medium-high. Add chopped onion. Fry 5 minutes until soft and translucent.
5-7 min: Add minced garlic and grated ginger. Stir 1 minute until fragrant.
7-9 min: Add 2 tbsp Costack Mild Curry Powder. Fry stirring constantly for 90 seconds. This blooms the spices in the hot oil and is the difference between a flat curry and a layered one.
9-12 min: Add chicken pieces. Stir to coat in the curry-onion base. Cook 3 minutes turning once.
12-15 min: Add tomato paste. Stir for 1 minute. Add tinned chopped tomatoes and stock. Bring to a simmer.
15-25 min: Reduce heat to low-medium. Simmer 10 minutes until chicken is cooked through and the sauce has reduced slightly.
25-28 min: Stir in double cream and lemon juice. Add 1 tsp Costack Chicken & Turkey Seasoning. Taste. Adjust salt.
28-30 min: Garnish with fresh coriander. Serve with basmati rice and warm naan.
The 4 rules of a proper UK home curry
Bloom your spices. Cold curry powder added to a finished dish tastes raw. Always fry it in oil for 60-90 seconds first.
Cook the onion properly. 5 minutes minimum. The sweetness of caramelised onion is half the depth.
Use tomato paste AND tinned tomatoes. Paste for concentrated umami, tinned for body. Both are needed.
Finish with acid. A squeeze of lemon at the end lifts the whole dish.
What's the difference between curry powder and garam masala?
Curry powder contains turmeric and is the base seasoning at the START of cooking. Garam masala doesn't have turmeric and is added at the END for aroma. Use both for proper restaurant depth.
How spicy is Costack Mild Curry Powder?
Mild. Warmth from mustard, pepper, and ginger but no chilli heat. Family-friendly. Add Costack Hot Smoky Chilli Powder separately for heat control.
Can I freeze chicken curry?
Yes. Cool fully, freeze in airtight containers up to 3 months. Reheat from frozen in a low oven (160C) for 25-30 minutes.
Where do I buy Costack Mild Curry Powder?
Online at www.costack.uk. £2.99 per sachet. Free UK delivery on orders over £35. 2-3 working days from Manchester to London, Birmingham, Sheffield, and every UK postcode.
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