Tom Kerridge Chicken Curry Recipe: A Flavourful Delight!

Tom Kerridge, the renowned English chef, began his journey into the culinary world at the tender age of 18 after a brief stint in television. Having worked at eminent British establishments such as Rhodes in the Square and Adlards, his culinary style is an amalgamation of classic British traditions and global flavors. Today, we’ll be preparing a chicken curry that I’ve adapted from Kerridge’s style, a recipe that promises a burst of flavors in every bite.

Tom Kerridge Chicken Curry Recipe Overview

Our chicken curry is a delightful blend of marinated chicken cooked in a spicy and aromatic curry sauce, served alongside a refreshing kachumber salad. The marinade seeps into the chicken, infusing it with rich flavors, which then comes alive when simmered in our robust curry sauce. It is Perfect for a weekend family meal or a gathering of friends.

Cooking Time: Approximately 1 hour 15 minutes

Serving Quantity: 4-6 servings


For the chicken:

  • 1 large skinless chicken crown (1kg/2lb 4oz): The centerpiece of our dish, this ensures tender and juicy meat.

For the marinade:

  • ½ lemon (juice only): Adds that zesty tang and helps in tenderizing the chicken.
  • 5cm/2in piece fresh root ginger, finely grated: Imparts a spicy and aromatic touch.
  • 4 large garlic cloves, grated: For that aromatic depth and warmth.
  • 2 tbsp medium Madras curry powder: The heart of the curry flavor.
  • 2 heaped tsp smoked paprika: Gives a smoky undertone to the chicken.
  • Large pinch salt: To season and draw out the flavors.
  • 100g/3½oz 0% fat Greek-style yoghurt: For a creamy texture and tanginess in the marinade.

For the curry sauce:

  • 1 tbsp sunflower oil: To sauté our base ingredients.
  • 2 large onions, finely chopped: The base for any good curry.
  • 2 large garlic cloves, grated & 2.5cm/1in piece fresh root ginger, finely grated: Flavor enhancers.
  • Ground Spices (turmeric, paprika, coriander – each in specified quantities): The trio that defines the curry’s flavor profile.
  • 1 tbsp tomato purée & 400g tin chopped tomatoes: For a rich and tangy sauce.
  • Peppers (red and green, finely chopped): Adds color and a mild sweet flavor.
  • 150g/5½oz 0% fat plain yoghurt: For a creamy texture.
  • 2 tbsp finely chopped coriander: Freshness and aroma.
  • Sea salt and freshly ground black pepper: To season.

For the kachumber salad:

  • A refreshing mix: Of red onion, tomatoes, cucumber, lime juice, and chaat masala for that zesty touch.


  1. Marinating the Chicken: In a large bowl, combine lemon juice, grated ginger, garlic, curry powder, smoked paprika, salt, and Greek-style yoghurt. Mix well. Add the chicken crown, ensuring it’s well-coated. Let it marinade for 2 hours or overnight in the fridge.
  2. Preparing the Sauce: In a big pan, heat sunflower oil on medium. Add the finely chopped onions, cooking until translucent. Add ground spices, garlic, and ginger. Cook until aromatic. Stir in the tomato purée, chopped tomatoes, and both peppers. Simmer for about 20 minutes.
  3. Cooking the Chicken: Add the marinated chicken crown to the sauce, ensuring it’s submerged. Cover and boil for 40–45 minutes to cook the chicken.
  4. Finishing Touches: Stir in the plain yoghurt and chopped coriander. Season with salt and black pepper. Cook another 5 minutes.
  5. Kachumber Salad: Mix chopped red onion, tomatoes, cucumber, lime juice, and chaat masala in a bowl. Toss well and refrigerate until serving.


Q: Can I use chicken pieces instead of a crown?

Absolutely! Adjust cooking times accordingly as smaller pieces might cook faster.

Q: I don’t have Madras curry powder. What can I use instead?

Curry or garam masala should have a little chili powder added to it.

Q: How can I make the curry spicier?

Add fresh green chilies or increase the amount of curry powder.

Q: Can I freeze this curry?

Yes, this curry freezes well. In an airtight container, consume within a month.

Q: What can I serve alongside this curry?

Basmati rice, naan bread, or any flatbread of your choice complements this dish perfectly.


This Tom Kerridge-inspired chicken curry promises an explosion of flavors, perfectly balanced between the richness of the sauce and the zest of the kachumber salad. A treat to your taste buds, this dish captures the essence of Tom’s culinary genius, bridging classic techniques with global tastes.

Chicken Curry Recipe by Tom Kerridge

Authentic Tom Kerridge Chicken Curry

Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4


  • 1 large skinless chicken crown 1kg/2lb 4oz
  • ½ lemon juice only
  • 5 cm/2in piece fresh root ginger finely grated
  • 4 large garlic cloves grated
  • 2 tbsp medium Madras curry powder
  • 2 heaped tsp smoked paprika
  • Large pinch salt
  • 100 g/3½oz 0% fat Greek-style yoghurt

For the curry sauce:

  • 1 tbsp sunflower oil
  • 2 large onions finely chopped
  • 2 large garlic cloves grated & 2.5cm/1in piece fresh root ginger, finely grated
  • Ground Spices turmeric, paprika, coriander – each in specified quantities
  • 1 tbsp tomato purée & 400g tin chopped tomatoes
  • Peppers red and green, finely chopped
  • 150 g/5½oz 0% fat plain yoghurt
  • 2 tbsp finely chopped coriander
  • Sea salt and freshly ground black pepper


For the kachumber salad

  • A refreshing mix
Keyword Tom Kerridge Chicken Curry

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