Dhruv Baker's Perfect Chicken Curry recipe (and how to cook rice!)

Published Friday, Oct 17 2014, 18:20 BST  |  By  |  Add comment
The Hindu festival of Diwali starts next week and to celebrate it Masterchef 2010 winner Dhruv Baker has shared this fantastic recipe for Perfect Chicken Curry.


© Tilda.com

Doesn't it look mouth-watering?? Dhruv says this is one of his favourite recipes and we can see why.

Team with the reccomended Basmati rice and you have an authentic Indian feast.


  • 75g desiccated coconut
  • 2 x cinnamon stick
  • 2 x star anise
  • 3 whole dried red chillies
  • 1 tsp black peppercorns
  • 2 tsp fennel seeds
  • 100ml of water
  • 3 tsp coriander powder
  • 1/2 tsp chilli powder
  • 2 tsp turmeric powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 5 tbsp vegetable oil
  • 3 x red onions, finely chopped
  • 4 x cloves garlic finenly chopped
  • 2 x tsp grated fresh ginger
  • 6 x tbsp fresh curry leaves
  • 8 x tomatoes finely chopped
  • 500g boneless chicken thighs (skin removed)
  • 200ml water or chicken stock
  • 1 x small bunch fresh coriander finenly chopped
  • 1 x green chilli finely chopped (optional if you like it hot!)
  • A squeeze of lemon
  • Tilda Pure Basmati rice


1 Toast the coconut in a pan over a low heat, stirring until it turns golden brown.

2 Remove the coconut onto a plate and into the same pan add the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds. Roast in the pan for 3-4 minutes then add the ground coriander and chilli powder and stir for a minute. Add 100ml of water to form a paste and cook for two minutes.

3 Remove the cinnamon sticks, star anise and whole chillies and keep for later. Add the toasted coconut, cinnamon powder, turmeric and salt to the pan. Add everything to a spice grinder or pestle and mortar and grind to a smooth paste.

4 Heat the oil in the same pan and slowly cook the onions until they are soft – this will take about 10 minutes. Add the garlic and ginger and cook for a couple of minutes then turn up the heat and add the curry leaves and stir for a minute.

5 Add the tomatoes and the spice paste, return the cinnamon stick, star anise and chilli to the pan and cook for five minutes, stirring until you end up with a smooth paste and the oil starts to separate out

6 Remove half the mixture and freeze or place in an airtight container, which will keep in the fridge for a week or so.

7 To cook the rice, add 2 measures of cold water to one measure of Tilda Pure Basmati rice. Bring to the boil, reduce to a low heat, cover and simmer for 10-12 minutes until the water is absorbed. Remove from the heat, stand covered for 5 minutes. Lightly fork the grains before serving. (For best results, soak the rice in cold water for 30 minutes, then rinse in a sieve with cold water, before cooking)

8 Go back to the curry sauce and add the chicken and cook, covered, for 10 minutes. Add 200ml chicken stock, remove the lid and cook for a further 5-10 minutes until the chicken is cooked through

9 Remove the star anise, cinnamon and chilli, stir through the lemon juice and green chilli (if using) and scatter with the fresh coriander. Serve with the rice.

Nutrition Information

Serves 4

Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!

Check out more delicious Indian-inspired recipes in our gallery...