A recipe from a Ship’s Captain on a trader doing the England India run shared this recipe. It’s one of the simplest of chicken curries to make, packed with the subtle spices and herbs of Indian.


  • 1 large brown onions, roughly chopped

  • 2 cloves garlic crushed

  • 20g ghee

  • 2 large fresh tomatoes, diced

  • 2 medium-sizedpieces [20g] Buderim Ginger Naked Ginger, pressed through a garlic press

  • 1 tablespoon ground turmeric

  • 2 teaspoon ground coriander

  • 2 teaspoon ground cumin

  • 2 teaspoon garam masala

  • 2 teaspoon sea salt

  • 2 free range or organic chicken drumstick

  • 2 to 4 free range or organic chicken thighs


  • 1.

    Gently fry onions and garlic in ghee until onions are golden brown in colour, being careful not to burn garlic.

  • 2.

    Add tomatoes and Naked Ginger. Cook over a medium heat for 5 minutes.

  • 3.

    Add spices and cook for 15 minutes, stirring frequently.

  • 4.

    Add chicken pieces. Bring to boil, reduce heat to simmer, cover and cook for 90 minutes – IT IS IMPORTANT NOT TO ADD WATER.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 224kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 16g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 355mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of iconic Aussie brand, Buderim Ginger, who’ve just released their latest creation, a boutique Buderim Ginger Beer. For more information and to purchase, please visit Buderim Ginger or The Ginger Net.

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