Main Course

Chicken Curry with Sorghum

Prep

20 minutes

Cook

50 minutes

Servings

Indian FusionEasyDinnerGluten FreeDairy Free

About this dish

This warming chicken curry gets a hearty twist with the addition of sorghum, an ancient grain that's packed with protein and fiber. The sorghum is cooked separately until tender, then stirred into a fragrant, tomato-based curry sauce infused with ginger, garlic, and warm spices like cumin and coriander.

It's a one-pot meal that feels both nourishing and comforting, perfect for meal prep or a cozy weeknight dinner. Inspired by the way grains are used in many Indian home kitchens to stretch a curry and add texture.

Ingredients

UK and US measurements are both included for every recipe.

sorghum

grain

200 g

Imperial: 1 cup

water

liquid

500 ml

Imperial: 2 cups

chicken thighs

protein

800 g

Imperial: 1.75 lbs

salt

seasoning

1 tsp

turmeric

spice

1/2 tsp

coriander powder

spice

1 tbsp

cumin powder

spice

1 tsp

garam masala

spice

2 tsp

vegetable oil

fat

2 tbsp

onion

vegetable

250 g

Imperial: 1 large

ginger

herb

15 g

Imperial: 1 tbsp grated

garlic

herb

15 g

Imperial: 4 cloves minced

crushed tomatoes

fruit

400 g

Imperial: 1 can (14 oz)

broth or water

liquid

240 ml

Imperial: 1 cup

cilantro

herb

15 g

Imperial: 1/4 cup chopped

lime wedges

fruit

1 lime, cut into wedges

Imperial: 1 lime

Method

Cook the sorghum

PT50M

Rinse the sorghum under cold water. In a medium saucepan, combine sorghum and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes until tender but slightly chewy. Drain any excess water and set aside.

Season the chicken

PT5M

While the sorghum cooks, cut chicken thighs into bite-sized pieces. Season with ½ tsp salt, turmeric, coriander powder, and cumin powder. Toss to coat evenly.

Sauté aromatics

PT10M

Heat oil in a large Dutch oven or heavy pot over medium heat. Add onions and cook until golden brown, about 8-10 minutes. Add ginger and garlic, cook for 1 minute until fragrant.

Cook the chicken

PT6M

Add the seasoned chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-6 minutes.

Add tomatoes and broth

PT2M

Pour in crushed tomatoes and chicken broth (or water). Stir well, scraping up any browned bits from the bottom. Bring to a simmer.

Simmer the curry

PT20M

Reduce heat to low, cover, and let the curry simmer for 20 minutes, stirring occasionally. The sauce should thicken slightly.

Combine with sorghum

PT5M

Stir in the cooked sorghum and garam masala. Add remaining ½ tsp salt (adjust to taste). Cook uncovered for 5 more minutes to meld flavors. If too thick, add a splash of water.

Garnish and serve

PT1M

Remove from heat. Garnish with fresh cilantro and serve with lime wedges on the side.

Equipment

Medium saucepan
Large Dutch oven or heavy pot
Cutting board
Chef's knife
Measuring cups and spoons

Nutrition facts

420 kcal

Calories

32 g

Protein

38 g

Carbohydrates

15 g

Fat

6 g

Fiber

680 mg

Sodium

Tips

Toasting the sorghum in a dry pan for a few minutes before boiling can add a nuttier flavor.
If you prefer a spicier curry, add a chopped green chili along with the ginger and garlic.
Leftovers keep well in the refrigerator for up to 4 days – the sorghum will continue absorbing the sauce, making each serving even more flavorful.
For a vegan variation, substitute the chicken with chickpeas or paneer and use vegetable broth.

Serving suggestions

Serve the curry on its own as a one-bowl meal, or alongside warm roti, naan, or steamed basmati rice. A side of yogurt or raita (if not dairy-free) balances the spices beautifully.

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Recipe by

Anaya Patel

Specialises in Indian cuisine

Anaya makes a mean dal makhani and owns 14 types of lentils. She alphabetizes them.

Describe yourself in three words: Organized, nerdy, lentil lover.