Chicken curry

Tasteful Chicken curry Recipe

A flavoursome chicken curry with a creamy coconut milk base.
Chicken curry
Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 6 person.


  • 1 tablespoon vegetable oil

  • 1.2kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 4cm pieces

  • 1 brown onion, halved, thinly sliced

  • 2 garlic cloves, crushed

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons Coles Brand Ground Cumin

  • 1 teaspoon mustard seeds

  • 1 teaspoon ground turmeric

  • 1 teaspoon Coles Brand Garam Masala

  • 1/2 teaspoon chilli powder

  • 400g can diced tomatoes

  • 1 cup chicken stock

  • 200g green beans, halved

  • 270ml can coconut milk

  • Steamed basmati rice, to serve

  • Pappadams, to serve


  • Step 1

    Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning, for 3 mins or until lightly browned. Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken. Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.

  • Step 2

    Stir in the tomato and stock. Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.

  • Step 3

    Add beans and cook, uncovered, for 3 mins or until the beans are just tender. Stir in the coconut milk and heat through. Serve with basmati rice and pappadums.

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