Head Chef Paul brings the Ashridge House kitchen to your home














In the first of a series of recipes, Ashridge House Head Chef Paul Patterson shares his recipe for this comforting homemade chicken curry. The recipe was passed onto Chef many years ago by a Ghurkha Chef from the Himalayas in Nepal. It’s warm and creamy rather than fiery, and the charred chicken is so tender it falls right off the bone. Serve with chopped coriander, a tomato and red onion sambal and a chilled Kingfisher!


Serves 8


2 kg chicken thighs

250 ml natural yoghurt

8 cardamon pods, crushed

20 g ginger peeled and grated

1 garlic bulb peeled and finely minced

10 g fennel seeds

5 g chilli powder

30 ml vegetable oil

1 cinnamon stick

4 cloves

2 tsp cumin seeds

1 large onion, peeled and finely diced

300 g chopped tomatoes

10 g turmeric

10 g ground cumin

10 g ground coriander

3 bay leaves

sea salt


Step 1

Make a masala by mixing the chopped ginger, garlic, fennel and chilli powder, add the cardamon and mix with the natural yogurt to form a smooth paste.

Step 2

Lightly salt the chicken thighs, then combine with the masala paste and marinate for 6 hours or leave overnight.

Step 3

Heat the vegetable oil in a large pan and add the cinnamon stick, cloves and cumin seeds.

Toast lightly then add the onions and cook until the onions are golden brown.

Step 4

Add the marinated chicken, add the chopped tomatoes, turmeric, ground cumin, ground coriander and bay leaves and cook gently for 20 minutes.

Step 5

Add one litre of water to the pan and bring to the boil.

Step 6

Cover the pan and simmer and reduce until the sauce has thickened and the chicken is cooked and tender.

Serve with chopped coriander, a tomato and red onion sambal and a chilled Kingfisher!



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