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Chicken Curry

Serve for 6 persons.
Preparation time: 30 minutes
Cooking time: 50 minutes

The Ingredients

  • 1 tbsp olive oil
  • 1.2kg Chicken Thigh Fillets, trimmed, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves , crushed
  • 2 tsp grated fresh ginger/dried
  • 2 tsp ground cumin
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp Garam Masala
  • 1/2 tsp chilli powder
  • 1 x 400g can diced tomatoes
  • 1 cup chicken stock
  • 200g frozen green beans or frozen peas, carrots, corn (to add more veg)
  • halved 270ml can coconut milk (optional)
  • Steamed basmati rice & coriander, to serve.


  1. Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning, for 3 mins or until lightly browned. Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken
  2. Add the onion to the pan and cook, stirring, for 5 mins or until very soft. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.
  3. Stir in the tomatoes and stock and add the chicken and bring to a simmer.
  4. Reduce heat to low and cook, covered, for 30 mins.
  5. Add beans/peas, carrot, corn and cook, uncovered, for 3 mins or until just tender. Stir in the coconut milk if using and heat through.
  6. Serve with basmati rice


Leftovers are perfect for lunch the next day!