Slow-Cooked Garlic Chicken Curry with Ginger, Red Pepper and Squash

Today definitely feels like a curry kinda day! I always get a slight glimmer of hope when we enter into March; that the sun will put its hat on, the days will get noticeably longer and we will see evidence that Spring is definitely here. However, I can’t help feel like we’ve taken a step back into winter (if I could insert a sad faced emoji here I would)!

The only good thing about this dreary week that we’re having is that it’s making me crave spicy, warming, slow cooked dinners, and if you feel the same then you’re onto a winner with this delicious chicken curry recipe!


Serves 4

For the curry paste

  • 4 large cloves garlic – peeled and roughly chopped
  • 1 small white onion – peeled and roughly chopped
  • 4 green chilli’s – de-seeded and quartered
  • 35g fresh ginger – peeled and grated
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp garam masala
  • 1 tsp cumin
  • Pinch cinnamon
  • 1 tbsp tomato puree
  • 2 tbsp oil

For the curry

  • 2 tbsp oil
  • 4 chicken legs
  • 1 red onion & one white onion – half cut finely and half cut into chunks
  • 200g squash – peeled and cut into 1.5cm cubes
  • 1 ½ red peppers – deseeded and cut into chunks
  • 1 stalk of celery – strings removed and finely chopped
  • 1 pint Chicken stock
  • 2 handfuls cashew nuts
  • Handful fresh coriander – finely chopped
  • 100g Greek yoghurt
  • Salt and pepper

Pre-heat the oven to 140’C

Place the ingredients for your curry paste in a blender and whiz until you have a smooth paste

Heat the oil in a large saucepan or casserole dish to a medium temperature and fry the chicken until the skin has started to golden.

Remove the chicken from the pan and set aside while you fry the onion over a low-medium heat for 10 minutes to soften.

Add the pepper, celery and squash and cook for a further 5 minutes.

Stir in the curry paste and cook for another 5 minutes, stirring regularly so as not to burn.

Return the chicken to the pan and cover with the stock.

Give the mixture a good stir and then cook in the oven for at least 2 hours, if not longer, until the sauce has thickened and the chicken is falling off the bone.

When you are ready to serve, remove the chicken from the oven and stir in the yoghurt, nuts and coriander and season to taste.

Serve with a plate of rice and and enjoy.

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8 thoughts on “Slow-Cooked Garlic Chicken Curry with Ginger, Red Pepper and Squash

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