The 12 Best Curries to Cook at Home

Method:

A curry to cook at home

Biryani earns its place beside the curries as a complete rice-and-chicken dish. This accessible layered version uses ordinary ground spices and turmeric-coloured milk instead of saffron. Allow about 100–110 minutes, including a 30-minute marinade and the final rest. The reward is a pot you can carry to the table, lifting up fragrant rice with chicken underneath.

Ingredients for four

- Chicken thighs (700 g)
- Basmati rice (300 g)
- Onions (3)
- Garlic (4 cloves)
- Ginger (20 g)
- Oil (3 tbsp)
- Tinned tomatoes (200 g)
- Plain yogurt (150 g)
- Cumin (2 tsp)
- Ground coriander (2 tsp)
- Cinnamon (1/2 tsp)
- Turmeric (1/2 tsp)
- Cayenne (1/4 tsp)
- Milk (50 ml)
- Mint (10 g)
- Water (50 ml)
- Salt (1/2 tsp)

Before you start

Cut skinless, boneless chicken thighs into 3 cm pieces. Mix with yogurt, crushed garlic, grated ginger, cumin, coriander, cinnamon, cayenne, 1/4 tsp turmeric and 1/2 tsp salt. Cover and refrigerate for 30 minutes. Thinly slice the onions and chop the tomatoes and mint. Rinse the rice until the water is mostly clear, soak for 20 minutes and drain. Warm the milk and stir in the remaining 1/4 tsp turmeric.

At the stove

While the chicken marinates, heat the oil in a heavy pot with a close-fitting lid and fry the onions for 18–20 minutes until deeply golden, stirring often. Reserve one third for the top. Add the chicken with all its marinade to the onions remaining in the pot, then add tomatoes and the 50 ml water. Simmer partially covered for 20–25 minutes, stirring regularly, until the chicken is cooked and the sauce is thick but still moist.

Check a thick piece with a food thermometer: the centre should stay at 75°C for 30 seconds. If it has not, continue cooking and check again. Add a little hot water if the sauce becomes too thick.

Meanwhile, bring a separate pan of plenty of water to the boil and salt it lightly. Boil the drained rice for 4–6 minutes: the outside should soften while the centre is still firm. Drain immediately. Scatter half the mint over the cooked chicken, spread the rice on top without stirring, then add the reserved onions, remaining mint and turmeric milk. Cover tightly, cook on the lowest heat for 20 minutes and rest off the heat, still covered, for 10 minutes.

Finish and serve

Check the rice: it should be tender with separate grains. If still firm, sprinkle over 2 tbsp hot water, cover and steam on low for another 5 minutes. Lift portions from the bottom with a broad spoon so that each plate gets chicken and rice. Serve with an optional bowl of plain yogurt and sliced cucumber; no second rice dish is needed.

Everyday substitutions

Turmeric replaces saffron’s colour, not its floral aroma. Regular long-grain rice can replace basmati in equal weight; follow the same partially cooked texture rather than relying only on the 4–6-minute clock. Avoid risotto rice. If fresh mint is unavailable, use 2 tsp dried mint. No whole cardamom, rose water or special biryani paste is required.

Use sunflower, rapeseed or mild olive oil; ghee is optional, in the same quantity. Use pure cayenne or ground chilli, not a chilli-con-carne seasoning blend. Start with less if you prefer gentle heat. All spoon measures are level; spices are ground unless stated otherwise.