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Chicken curry in a rich tomato  and coconut milk gravy.

This is a quick and easy recipe that tastes fabulouse


  • 1 kg chicken pieces (thigh fillets work well)

  • 2 dessertspoons of ginger

  • 3 dessertspoons of garlic crushed (fresh is nicer)

  • 2 dessertspoons of coriander powder

  • 1 teaspoon of chilli powder (more if desired)

  • 1 very large brown onion sliced

  • 1 800g tin chopped tomatoes

  • 1 tin of either coconut milk or coconut cream

  • 1 piece cinnamon stick

  • salt and pepper to taste

  • coriander leaves to garnish


  • 1.

    Fry onion, garlic and ginger until onion is light golden brown in colour.

  • 2.

    Add chilli powder, coriander powder and cinnamon stick and stir until the spices release their fragrance.

  • 3.

    Add tomatoes, chicken pieces and simmer until chicken is white in colour and tender to touch. This will take approximately 40 - 45 minutes.

  • 4.

    Turn heat down and slowly stir through coconut milk/cream.

  • 5.

    Keep heat on low and warm through for several minutes taking care not to let the coconut milk/cream separate.

  • 6.

    Once cooked serve with basmati rice and garnish with finely sliced coriander leaves.


Taste throughout cooking to ensure that the spices and sauce are in harmony. Adding salt brings the curry flavours together.

You can add more chilli powder than this as this is quite a mild curry.

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