You’re going to fall in love with this speedy curry! It builds so much flavour in so little time, and it’s one of our favourites to batch cook because it keeps really well. Spicy, sweet and fragrant, serve it with a good dollop of fat-free Greek yoghurt and fluffy rice for the perfect fakeaway night.
Below we added some of our communities most common hints and tips.
We hope you find them useful.
Swap This
You could swap the chicken for lean diced pork or a veggie alternative.
We'd call this a medium-spiced curry. If you prefer something milder, leave out the chilli.
NEW TIP
Absolutely divine
I doubled the quantity for batch cooking. I also added extra onions.
NEW TIP
A little spicy but a lovely curry
Used pasatta instead of chopped tomatoes too make a smoother sauce. Used 1tsp of ground fenugreek instead of seeds and 1tsp of ground ginger. Put the fenugreek in at same time as the other spices instead of frying at the start
NEW TIP
Full of flavour & did not disappoint!!
For a smoother sauce we swapped chopped tomatoes for passata
NEW TIP
Wow. Love this curry 👌
I did mine in the Ninja Foodi. Sautéed all the ingredients as per the recipe, then pressure cooked for 10 minutes. It was still a bit too runny for my liking, so sautéed again to reduce it
NEW TIP
Garlic and ginger curry
Would add some heat next time
NEW TIP
Cooked this twice now, so tasty 😋
The second time I cooked it in the slow cooker on low for 6 hours and added spinach, incredibly easy and soooo good
NEW TIP
I'll never order a takeaway curry again!
The only thing I added that was different to the recipe was fresh spinach, it was out of this world
NEW TIP
Authentic as it gets!
Fenugreek seeds can be found online and in most Asian supermarkets
NEW TIP
Looks and tastes amazing, spiciness is just right.
Used chicken breasts and cut into slightly larger chunks so the flavour of the chicken comes through as well as the perfect spiciness.
NEW TIP
Authentic tasting curry
This was a really nice tasting curry. Next time I make it I will be adding a dice green pepper and halved button mushrooms to bulk it out more.
NEW TIP
I cooked it in the slow cooker on high for around 5hrs putting the mango chutney in during the last hour and it came out lovely.
NEW TIP
Lovely texture really tasty
Tried this in the slow cooker and wasn't sure but wow it was amazing I would advise to use less liquid as it does come out quite runny but tastes amazing and really filling loving the fact can share with everyone
NEW TIP
You can use fenugreek leaves instead of seeds, just add with the spices.
NEW TIP
Absolutely delicious 😋
Added extra vegetables, red pepper, mushrooms and spinach. Followed the method until all ingredients were added, then finished it off in the slow cooker whilst I was at work. 😊
NEW TIP
Quick easy and delicious
I couldn't find fenugreek seeds, so used half the amount of fenugreek powder. I added some left over spinach when adding the mango chutney.
NEW TIP
Easy recipe to follow, straight forward, no fuss
I used chicken breast instead of thighs, love how you can spice it up or not to your liking
NEW TIP
This is so tasty.
Added a few leftover mushrooms. Served with Basmati Rice and a side dish of Chana Masala.
NEW TIP
Very easy and tasted delicious.
Had no fenugreek seeds so substituted for Dijon mustard. Was gorgeous.
NEW TIP
Amazing curry, real depth of flavour. Tastes like a takeaway
I cooked the sauce of this curry, then added the last of my turkey along with some precooked new potatoes before simmering and serving. Absolutely delicious with a real depth of flavour!
NEW TIP
Tasty, Tasty, Tasty
Followed this to the letter and the results were amazing! So happy I found fenugreek seeds in the Sainsburys World isle.
NEW TIP
This curry is amazing so rich with depth of flavour .
Served with PON Chana Masala and rice for a fabulous home curry night, beats any takeaway hands down !
NEW TIP
Easy but yet amazingly delicious
I added mushrooms and spinach left over from last night's Dijon Chicken and dumplings
NEW TIP
Aromatic smells as you stirred through, fragrant infusion
Preparation as always is key, ingredients prepped spices lined up. I love cooking, this was a delicious curry to put together, the aromatic aroma coming from the pan as I cooked this was lovely, fragrant and tasty my husband said “this is lovely”
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here.
Just click here.
SEND US a HINT & TIP,
Or QUOTE for this recipe
THANKS
we have your picture
The process
Check
Now we have your Hint & tip we’ll check them over.
Review
We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
Name:%name%
Recipe:%recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
Hi Siobhan, welcome to Pinch of Nom and thankyou for buying our Enjoy cook book! We haven’t tested this recipe in a Ninja 15 in 1 but it should be possible. We would suggest following the recipe method by sauteeing the chicken, onion, garlic, ginger, chilli and spices first. Then add the tomato puree, tomatoes and stock and then pressure cook for about 8 – 10 minutes. You will probably need to add a little less stock than the recipe states, we would estimate approximately 250 ml. If you find the curry is too thin, you can continue to saute with the lid off until it’s reduced and thickened to your liking. We would advise that you read the instruction book to familiarise yourself with your new appliance before starting the recipe. Hope you enjoy the recipe!
3 comments
See what others have to say
SiobhanWednesday 19th April 2023
Hi, new to Pinch of Nom I just bought the book and a Ninja 15 in 1. Could this recipe to adjusted to be cooked in it?
SharonThursday 18th May 2023
Hi Siobhan, welcome to Pinch of Nom and thankyou for buying our Enjoy cook book! We haven’t tested this recipe in a Ninja 15 in 1 but it should be possible. We would suggest following the recipe method by sauteeing the chicken, onion, garlic, ginger, chilli and spices first. Then add the tomato puree, tomatoes and stock and then pressure cook for about 8 – 10 minutes. You will probably need to add a little less stock than the recipe states, we would estimate approximately 250 ml. If you find the curry is too thin, you can continue to saute with the lid off until it’s reduced and thickened to your liking. We would advise that you read the instruction book to familiarise yourself with your new appliance before starting the recipe. Hope you enjoy the recipe!
Join the conversation
Comment or ask our advice