Chicken Curry

This recipes serves 2


500g of Chicken Thighs

500ml Chicken ( or vegetable ) stock

2 Onions

2 Garlic Cloves

300g Potatoes

Sunflower Oil 2 tablespoons

1 tablespoon Curry Paste of your choice

2 tablespoons tomato puree

75g Creamed grated coconut

2 Bay leaves

1 tablespoon lemon juice

Coriander leaves to garnish

Naan Bread & Rice of your choice.

chicken curry
chicken curry


Bone and skin the chicken thighs, then cube and pan fry in the sunflower oil, stir and keep it moving until its golden colour. Slice up the onions , thinly and stir in, cook for about 5 minutes. Add the garlic and curry and give it about a minute more. Add the stock and other ingredients, bring to the boil then pour into a casserole dish on the lower rack of the halogen oven.

Set the halogen to 200 degrees and initially set the timer for 25 min. Check the chicken is thoroughly cooked, before serving with warm naan bread and garnished with the coriander. Serve with Pilau or plain white rice.



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