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Blinding Chicken Curry

Published by Matt

Impressivley tasty



  • Oil
  • Mustard Seeds
  • Fenugreek Seeds
  • 3 Chillies, you choose the colour, depends how hot you like it
  • Curry Leaves
  • 2 Thumb Sized Pieces of Fresh Ginger
  • 3 Onions
  • Chilli Powder (again choose how hot, I like extra hot powder and green chillies)
  • Tumeric
  • 6 Tomatoes
  • Tin of coconut milk (400ml ish)
  • 4 Chicken breast
  • Corriander Seeds


1 - Heat the oil in a pan, add 2 teaspoons of mustard seeds once it's hot

2 - Once they pop, add a teaspoon of fenugreek seeds, the chillies (deseeded and thinly sliced), a handfull of curry leaves and the ginger (grated)

3 - In a blender, whizz up the onions (or just slice them up) and add them to the pan. Cook for 5 mins

4 - Add 1 teaspoon of chilli powder and 1 of tumeric

5 - Blend the tomatoes (or cut them up finley) and add them to the pan

6 - Add 2 wineglasses full of water and coconut milk

7 - Simmer for 5 mins until it's about as thick as cream

8 - Fry the chicken (cut into strips) with a tablespoon of crushed corriander seeds until lightly coloured

9 - Add the chicken to the sauce and simmer for 10 mins

10 - Serve with rice or whatever else you fancy

If any is left over, save it and have reheated curry the next day.

Beautiful with a few bottles of Tiger or Cobra beer!

Tastes amazing in a sandwich.


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