Chicken Curry

Chicken curry Easy Spices Supper

This is a chicken curry dish I got from a magazine several years ago and the taste is sensational.

NSL Chicken Curry

Serves 4


  • 1 tsp black pepper corns
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp ground turmeric
  • 4 tbsp vegetable oil
  • 1 onion, sliced
  • 1 inch fresh ginger, peeled with a teaspoon and finely chopped
  • 4 garlic cloves crushed
  • 2 tsp ground almonds
  • 400ml coconut milk
  • 1 tbsp tamarind paste
  • 4 red chillies, finely sliced
  • 1 tsp salt 
  • 4 chicken breads, sliced into 1cm pieces
  • fresh coriander leaves for garnish


  • Pre-heat the oven to 180°C/160°C fan/Gas 4.
  • Place the peppercorns, coriander seeds, cumin seeds, fenugreek seeds and turmeric in a mortar and pestle. and grind to a fine powder.
  • heat the oil in an ovenproof pan over a medium heat, add the slice onions, ginger and garlic and cook until soft. if it is burning add a little cold water. Then add the spices and cook for 3 minutes.
  • Now add the ground almonds, coconut milk, tamarind paste, 3 of the sliced chillies and the salt. bring to boil, reduce the heat and add the chicken.
  • Simmer the pan on a low heat for 5 minutes.
  • Transfer the pan to the oven and cook for 30 minutes.
  • Remove from the oven and serve with rice and crispy onions.
  • Add the remaining chilli slices and coriander leaves for a garnish.


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