Classic chicken curry

    4 hours 10 min

    Tasty mild curry with chicken and vegetables. Serves 4 or serve 2 and freeze the rest for an easy meal in the midweek. Serve with boiled rice and naan bread or poppadums and chutney.

    Samantha's Supper

    Kent, England, UK
    6 people made this

    Serves: 4 

    • vegetable oil for frying
    • 3 tablespoons curry paste, such as Patak's® Rogan Josh
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 2 medium onions, sliced
    • 1 red chilli, deseeded and sliced
    • 1 green pepper, sliced
    • 2 cloves garlic, chopped
    • 400g mini chicken fillets, chopped into chunks
    • 1 tin chopped tomatoes
    • 1/2 cauliflower, broken into florets
    • 1 large handful green beans, washed and cut in half
    • 2 medium potatoes, peeled and roughly chopped
    • salt and pepper
    • water

    Prep:10min  ›  Cook:4hr  ›  Ready in:4hr10min 

    1. In a large heavy based casserole dish, add a little oil over medium to low heat and add the curry paste and spices. Stir until the aroma is evident. Add the onion, chilli, green pepper and garlic. Cook well for a few minutes.
    2. Stir in the chicken. Increase the heat slightly and cook, stirring often for about 5 minutes. Stir in tomatoes, cauliflower, green beans and potatoes; season with salt and pepper.
    3. Barely cover with water and bring to the boil. Reduce heat to a simmer and cover; simmer away for a few hours. Stir occasionally. Remove lid and reduce until thickened to desired consistency.

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    Reviews in English (1)


    I didn't add the green beans or green pepper - just a personal preference. The flavour and strength was perfect - better than any of my efforts! Thanks Sam  -  09 Mar 2011