Purists may baulk at Gino's combination of Italian and Indian, but don't knock this tasty curry until you've tried it!


  • 1.2Kg / 2 lb 10 oz chicken breast, skinless and cut in 3cm cubes

  • 3 green chillies, deseeded and chopped

  • ¼ tsp ground coriander

  • ½ tsp turmeric

  • 3 cloves of garlic, peeled

  • 1 tsp fresh ginger, grated

  • ¼ tsp ground cinnamon

  • 5 tbsp olive oil

  • 2 tbsp cold water

  • Salt, to taste

  • 1 large onion, peeled and finely sliced

  • 1 ½ tsp curry powder (or 4 curry leaves)

  • 50ml / 2 fl oz double cream

  • 100g / 3 ½ oz sliced Salame Milano, cut into strips

  • 180ml / 6 fl oz coconut milk

  • Fresh coriander, to garnish

  • Rice, to serve


  • 1.

    In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2 tbls olive oil, 2 tbsp cold water and a couple of pinches of salt. Blitz to make a coarse paste.

  • 2.

    In a large wok heat the remaining oil and over a medium heat fry the onions and the salami for 2 minutes. Once the onions are softened, add the paste and cook for a further minute.

  • 3.

    Add the chicken in the wok with the sauce, mix well and cook for 5 minutes stirring occasionally.

  • 4.

    Add in the cream and coconut milk and cook on a medium heat for a further 8 minutes without the lid until the sauce starts to thicken.

  • 5.

    Once ready, sprinkle some fresh coriander and serve immediately with rice.

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