A creamy Indian style curry that's guaranteed to warm you up during the winter months.


  • 1 red onion, peeled, quartered

  • 1 stalk celery, halved

  • 6 cloves garlic

  • 1 tablespoon vegetable oil

  • 1 tablespoon tomato paste

  • 2 tablespoons curry powder

  • 400g can chopped tomatoes

  • 200mls coconut milk

  • Salt and freshly ground black pepper, to taste

  • 4 chicken breasts, chopped into 2cm pieces

  • Fresh coriander, roughly chopped

  • Rice, to serve


  • 1.

    Attach the chopping blade to the bowl.

  • 2.

    Add the onion, celery and garlic to the bowl and chop for 15 seconds using the chop function.

  • 3.

    Replace the chopping blade with the stirring paddle and select the one pot function.

  • 4.

    Add the oil, tomato puree and curry powder to the bowl and press the start/pause button to begin cooking.

  • 5.

    Once this stage has finished, add the tinned tomatoes, coconut milk and season to taste with salt and pepper. Press the start/pause button to continue cooking.

  • 6.

    Once finished add the chicken breast and press the start/pause button to continue cooking. Cook for a further 10 minutes or until the chicken is tender and cooked.

  • 7.

    Add the coriander just before serving. Season to taste with salt and pepper.

  • 8.

    Serve over white rice.


Recipe made using Kenwood's kCook Multi Cooker. Photo credit: Kenwood's Kitchen Recipe App

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