Chicken curry from Scotland

    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
    1 person made this


    • 100 g haggis (if desired)
    • 2 chicken breasts
    • 70 ml ghee (or vegetable oil)
    • A good pinch of salt
    • 2 onions sliced
    • 5 garlic cloves
    • 25 g of ginger root (ginger paste also works)
    • 300 ml of tinned tomatoes
    • 5 g cumin seeds
    • 2 green chillies
    • 5 g turmeric
    • 5 g Garam masala
    • 20 g curry powder


    1. Seal the chicken in the pan and remove.
    2. Fry the onions in ghee/oil, cumin seeds, garlic and ginger.
    3. Add the tomatoes, salt, turmeric, chillies, Garam masala and curry powder.
    4. Add 100 ml of water.
    5. Add broken up haggis if using.
    6. Add the chicken and cook until ready.


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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate