Chicken curry with a Scottish twist

    30 min

    A spicy chicken curry that can be eaten as a chicken curry, or you can add haggis to it for a Scottish twist.


    Dunbartonshire, Scotland, UK
    5 people made this

    Serves: 4 

    • 70ml ghee (or vegetable oil)
    • 2 chicken breasts
    • 2 onions, sliced
    • 1 teaspoon cumin seeds
    • 5 garlic cloves, minced
    • 25g root ginger root (ginger paste also works)
    • 300ml tinned tomatoes
    • salt
    • 1 teaspoon ground turmeric
    • 2 green chillies, chopped
    • 1 teaspoon garam masala
    • 4 teaspoons curry powder
    • 100g haggis (if desired)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat a little ghee in a pan and fry the chicken on both sides to seal. Remove from the pan.
    2. Fry the onions in more ghee. Add cumin seeds, garlic and ginger.
    3. Add the tomatoes, a good pinch of salt, turmeric, chillies, garam masala and curry powder.
    4. Add 100 ml water and broken up haggis if using.
    5. Return the chicken to the pan and cook until no longer pink in the centre and the juices run clear.


    Keep your eye on the chicken as it's easy to over cook chicken. You want to eat it juicy and tender.

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