Ultimate chicken curry

    1 hour 15 min

    I have worked long hard and lovingly to perfect my chicken curry and believe that this is as good as it gets. Hope you enjoy it as much as we do.


    Mugla, Turkey
    143 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 3 teaspoons curry powder
    • 2 teaspoons ground coriander
    • 1 teaspoon garam masala
    • 1 teaspoon ground ginger
    • 1 teaspoon dried red chilli flakes
    • 2 teaspoons turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1 large onion, chopped
    • 3 large garlic cloves, finely diced
    • 500g chicken breast fillets, diced
    • 1 large tin coconut milk
    • 1 chicken stock cube
    • 120ml boiling water
    • 1/2 tablespoon cornflour, mixed with a little water
    • salt to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Slowly heat oil in wok. Add all spices to oil and mix until blended.
    2. Add onion, garlic and diced chicken breast and cook for about 7 minutes until chicken is well coated and cooked on the outside.
    3. Stir in coconut milk, chicken stock cube and boiling water.
    4. Continue to stir until completely blended, then reduce to a simmer for about 40 minutes.
    5. When fully cooked add a little cornflour mixed with a little water to obtain required thickness. Season to taste with salt.

    Freezing tip

    Perfect for freezing if it lasts that long - best make double the quantity.

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