Vanessa's Chicken Curry


Chicken Curry

  4 pieces chicken fillets
  100 g / 3 ½ oz creamed coconut
  45 ml / 3 tablespoons tikka paste
  1 stock cube
  30 ml / 2 tablespoons ground almonds
  1 medium onion chopped
  2 garlic cloves crushed
  280ml / ½ pint of water
  15 ml / 1 tablespoon ghee
  15 ml / 1 tablespoon vegetable oil
chicken curry


Cooking instructions

Cut the chicken into bite sized pieces and place in a bowl with 2 tablespoons of the tikka paste to marinade, turn untill well coated and leave for ½ hour.

Using a wok, or large suacepan, on a medium heat, add the ghee and oil and then add the onion, garlic, salt and pepper - gently cook untill tranluscent then remove from the pan and set aside.

Return the wok to the heat, get it nice and hot, and add the chicken pieces. Seal them for about 3 - 4 minutes then return the cooked onion and garlic to the wok. Add the remaining tikka paste and turn the heat down to a simmer.

Heat the water and make the stock then add to the wok and keep on a simmer. Melt in the creamed coconut (if you use coconut milk you will need more almonds to thicken). Then stir in the ground almonds to thicken and leave for about 10 minutes on a very low heat, checking occasionally so that it doesn't stick.

Serve with basmati rice, and your favourite vegetables, raita and chutney.

Makes 4 servings

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Posted on the 6th of October 2004

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