Ronnie’s Special Glasgow Curry

chicken chasni homemade recipe step by step indian glasgow curry

Ronnie’s Special Glasgow Curry

  • 1 cup of boiling water

  • 1 kilo of boneless/skinless chicken thighs

  • 4 Chicken stock cubes

  • Jar of Pataks curry paste – Tikka Masala

  • ½ teaspoon of cayenne pepper

  • ½ teaspoon of chilli powder

  • Splash of black pepper

  • 2 onions

  • 2 apples (Granny Smith if you can get them)

  • Big tin of tomatoes

  • Some tomato paste to thicken the sauce as required


Now that Ronnie has all the bits and pieces organized, he gets out the blender and a large pot. He also puts the kettle on (not for a wee cup of tea, but for the hot water – Dahhh)

  • First he boiled the water on the stove.

  • Next he put the stock cubes into the cup of water with the Pataks.

  • Next he added all the powder stuff (cayenne, chilli, pepper)

  • He just let that simmer for a moment.

  • He peeled and cored the apples and cut the onions and put them into
    the blender, mixing in the tomatoes to make the blend easier

  • He added the blended stuff to the pot and stirred to mix.

  • Now Ronnie got on with the housework and left this to simmer for about 20 mins.

  • Ronnie put in the chicken (uncooked) and finished the vacuuming.

  • After about 30 more minutes, it was ready to see if the tomato paste was needed.


Probably about ¼ cup is needed to thicken it up nicely.

About now Ronnie pours a wine.

Ronnie serves the curry with Uncle Bens 2 minute Basmati rice and enjoys!



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