Chicken Curry


Anne says; A good curry recipe will never let you down.  As with all dishes of this nature it tastes even better the next day.   I love to use Masaman curry paste but you could use red or green Thai curry paste as an alternative.

Serves 6


  • 2 tbsp vegetable oil
  • 6 chicken fillets, cut into chunks or large chicken, cut into pieces
  • Sunflower oil, for deep frying
  • 2 onions, roughly chopped
  • 3 garlic cloves, crushed
  • 1 chilli, finely chopped
  • 1 tbsp grated fresh root ginger
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tbsp masaman paste -available in most supermarkets.
  • 2 tsp cumin
  • 1 tsp Turmeric
  • 1 tbsp coriander
  • 1 lemon grass, crushed and cut in halves
  • ½ tin chopped tomatoes
  • 200g/7oz can coconut milk
  • 300ml/10fl oz chicken stock


To garnish

  • 2 tbsp fresh coriander
  • 110g/4oz plain yoghurt
  • steamed basmati rice, to serve
  • 2 tbsp chutney




Heat 1 tbsp oil in a large pan, then cook the chicken on a high heat for 5 mins or until golden brown all over.  Remove and set aside.  You may need to do this in a couple of batches.  Reduce the heat and pour in the remaining oil. Add onions, garlic, chillies and ginger and fry for 5 mins or until golden and soft.  Add the turmeric, lemon grass, garam masala, cumin, coriander and curry paste, fry, stirring continuously, for 1 min then stir in the tomatoes and coconut milk.  Bring to a simmer and return the chicken with enough stock to cover.  Stir well, scraping the bottom of the pan with a wooden spoon to lift up any residue on the base.

Bring the mixture to a simmer then cover and cook over a low heat for 1 hour or until the chicken is cooked through. Remove the lemongrass. Stir in the yoghurt and chutney, salt and freshly ground black pepper.  Add the coriander and serve with basmati rice.


Anne’s Top Tip

Feel free to substitute the chicken for beef, lamb or fish for a varied taste. If using lamb or beef cook for a further 30 mins or until the meat is cooked through.