C41 ‘House Curry’ Chicken

This is the simplest of all curries and the quickest to make, but still has an excellent flavour. It can be made as hot as desired by increasing or decreasing the amount of chilli powder used. Everyone will likely have all the ingredients readily on hand - or easily be able to obtain them - although the premade curry sauce will still be required.
The chicken can be precooked or raw and several options for the curry sauce are given ranging from the quick and easy to the more traditional (for restaurants) long and complex.
Being a 'house curry' other additions can be made adding whatever you have on hand (see note 5 for one example).


For 1 Continued...
2 tbspn oil 2 tspn tomato purée
1 tspn chilli powder ¼ tspn salt
1 tspn spice mix (see note 1) 1 portion of precooked chicken (see note 3)
200 ml curry sauce (see note 2)  



  1. Heat the oil in a wok or heavy pan over a high heat and cook, stirring, the chilli powder and spice mix powder for ¾ min (see note 4), adding a little curry sauce if needed to prevent drying and burning.
  2. Add the tomato purée, 40 ml of curry sauce and salt and cook for 1 min, adding curry sauce as needed to maintain the desired sauce consistency.
  3. Add the chicken, 80 ml of curry sauce and cook, stirring regularly, for 3 min adding curry sauce as needed to maintain the desired sauce consistency.


  1. Serve with rice and optionally garnish with a little freshly chopped coriander.


(1) Although all ingredients naturally combine to produce an overall flavour, it is the spice mix that will dominate. Consequently the type of spice mix (or curry powder) used is crucial to the final flavour. A supermarket's own brand will work but is probably not the best. Specific blends such as ‘Tandoori Masala’ or ‘Hot Madras’ by RAJAH or ‘Chicken Curry Masala’ by MDH will be a better choice. It is really a matter of personal preference.

(2) There are a few options here. I like to use the C45 Curry Base Sauce, a fairly quick and easily made spicy version but here are references to other options...
     C41 Quick Base sauce (1200 ml - 10 min - virtually no preparation),
     Simple Fried Base Sauce (300 ml - 15 min - minimal preparation),
     C44 Base Sauce. (2400 ml - 2 hrs - significant preparation).

(3) 1 inch raw chicken cubes can be used instead of the precooked, but the cooking time at stage 3 will need to be increased so as to fully cook the chicken. In addition more base sauce or even a little water will be required to maintain the desired sauce consistency.

(4) The longer the spices are fried the stronger the spice flavour will 'come through', but be careful not to burn the spices. Longer frying times may require a greater quantity of oil. It must also be noted that cooking spices in oil rather than base sauce or water will enhance the release of the spice flavours.

(5) 2 or 3 roughly chopped button mushrooms are a nice addition at stage 3 of cooking.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
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The finished meal

Tandoori Masala
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Main ingredients raw chicken
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