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Chicken Curry

Chicken Curry



2 tbsp olive oil

500g skinless and boneless chicken thighs, chopped

1 white onion, chopped

2 garlic cloves, crushed

1 tbsp medium curry powder

1 tsp ground turmeric

1 tsp ground cardamom

1 tbsp tomato puree

200ml coconut milk or greek yoghurt

200ml chicken stock

handful of raisins

rice of choice



  1. Heat the oil in a saucepan over a medium heat. Add the chopped chicken and cook until lightly browned all over, then remove to a plate and set aside.
  2. Add the chopped onion, garlic and curry powder to the same pan and sweat for about 5 mins. Stir in the turmeric and cardamom and cook for a further 4-5mins, then add the chicken back in along with the tomato puree.
  3. Add the yoghurt or coconut milk and stock to the pan, stirring well, then reduce the heat and simmer for 30mins, stirring occasionally and adding more water if needed. Add the raisins and simmer for a further 15mins.
  4. Meanwhile, prepare your choice of rice. Season curry to taste and serve with the rice.

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