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  • For the curry

  • 1.2Kg chicken breast, skinless and cut in 3cm cubes

  • 3 green chillies, chopped

  • ½ tsp turmeric

  • 3 garlic cloves

  • ¼ tsp ground coriander

  • 1 tsp fresh ginger, grated

  • ¼ tsp ground cinnamon

  • 5 tbs Italian olive oil

  • 8 curry leaves

  • 1 large white onion ,finely sliced

  • 180ml coconut milk

  • 50ml double cream

  • 1 chicken stock cube

  • Salt to taste

  • Handful of fresh coriander, roughly chopped

  • For the rice

  • 300g (11oz) long grain rice

  • 600ml (1 pint 2floz) water

  • Salt

  • To serve

  • Naan bread

  • Rice


  • For the curry:

  • 1.

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

  • 2.

    Blitz to make a coarse paste.

  • 3.

    In a large wok heat the remaining oil and over a medium heat fry the onions with the curry leaves for approx 3 minutes.

  • 4.

    Once the onions are softened, add the paste and cook for a further minute.

  • 5.

    Place the chicken in the sauce, mix well and fry for 5 minutes.

  • 6.

    Add in the cream and coconut milk and crumble in the stock cube.

  • 7.

    Cook on a medium heat for a further 8 minutes until the sauce starts to thicken and the chicken is cooked through.

  • 8.

    Stir through the coriander.

  • For the rice:

  • 1.

    Place the rice in a sieve and wash for 5 to 5 minutes.

  • 2.

    Let the rice dry in the sun or in a low oven.

  • 3.

    Bring the water to the boil and add some salt.

  • 4.

    Add the rice and stir then lower the temperature to a medium heat.

  • 5.

    Stir continuously until all of the water has absorbed.

  • To serve:

  • 1.

    Serve the curry with the rice and naan bread

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