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Easy Chicken Thigh Curry - Maximuscle Recipe

  • Prep: 10-15 mins
  • Cook: 40 mins
  • Serves: 4-6 people
  • Meal Occasion: Dinner

Chicken thigh sautéed with ginger and garlic, turmeric, garam masala, chilli powder in an aromatic, tomato based curry sauce creates a quick and easy tasty curry. Get incredible flavour and a great source of protein from the chicken, all in one simple dish.

This curry tastes even better if made the day before, allowing time for the flavours to meld.

Recipe provided by Dan at


  • For the Meatballs:
  • 1lb (450g) chicken mince
  • 1 egg
  • 1/3 cup of oats
  • 2 tbsp of milk
  • 1/2 onion finely chopped
  • 1 tsp of mixed italian herbs
  • Salt and pepper

  • For the Tomato sauce:
  • 1 x 400g can of chopped tomatoes
  • 2 tbsp of extra virgin olive oil
  • 1 whole onion, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 2 tsp of crushed chilli flakes
  • 1 tsp of dried basil
  • Salt and pepper to taste

  • For the Courgette noodles:
  • 3 courgettes
  • 1 tbsp coconut oil


  1. If using a commercial brand of garam masala, you can skip to step 3.
  2. Make the garam masala first. Place a dry frying pan over medium heat. When the pan is hot, pour in the masala spices and move them around so that they toast evenly.
  3. The spices are ready when they are warm to the touch and fragrant. Remove them from the heat and grind to a fine powder in a spice grinder or pestle and mortar. Store in any air-tight container until ready to use.
  4. In a large saucepan with a lid, heat the oil over medium high heat. When hot, pour in the chopped onions. Stir continuously so that the onions become soft and translucent. Fry for about 15 minutes ensuring that the onions do not brown or stick to the pan.
  5. Stir in the garlic and ginger paste, chilli powder and turmeric followed by the chopped tomatoes and allow to sizzle over medium heat for about five minute. Add about a teaspoon of salt.
  6. Once the sauce has thickened, add the chicken pieces and tomato paste. Stir it all up nicely and pour in just enough water to cover the chicken.
  7. Cover the curry and let it simmer for 10 minutes. The sauce will become nice and thick and will stick to the chicken pieces as they cook.
  8. Remove the lid and stir adding a drop more water if you prefer a thinner sauce or turn up the heat to thicken.
  9. You’ll know when the curry is ready when the oil comes to the top. Simply skim it off.
  10. Stir in one tablespoon of the garam masala and taste. Add more if needed.
  11. Serve hot with plain white rice or warm naans or both if you’re hungry!