• Chicken Curry

    chicken curry


    • 750 grams chicken pieces, (leg or breast)
    • 2 cloves garlic, chopped
    • 1 teaspoon fresh ginger
    • 1 tablespoon tomato paste
    • 100 ml vegetable stock
    • 400 grams tomatoes
    • juice of 1/2 a lemon
    • 2 tablespoons sesame oil
    • 100 ml unsweetened coconut milk
    • 2 teaspoons red curry paste
    • 2 stalks basil or coriander
    • salt and pepper


    1. Cut the chicken into strips or dice.
    2. Heat the sesame oil in a frypan over a medium heat and cook the chicken, garlic and ginger for 3 – 4 minutes. Add the coconut milk, tomato paste and vegetable stock and simmer for 5 minutes.
    3. Cut tomatoes into wedges and add to the chicken curry a few minutes before the end of cooking time.
    4. Finely chop basil or coriander and stir into the curry along with salt, pepper and lemon juice.
    5. Simmer for a minute or so and serve.