Chicken Curry

Darren Robertson's warming chicken curry

Serves: 4 Prep Time: 15 mins Cook Time: 30 mins

2 tsp each cumin & coriander seeds, toasted
1 tsp fennel seeds, toasted
1 tsp garam masala (Indian spice mix)
1/3 cup (80ml) ghee (substitute sunflower oil)
3 curry leaf sprigs
2 onions, chopped
6 garlic cloves
15g each ginger & turmeric, thinly sliced
1 long red chilli
1 coriander stalk (root intact), scrubbed, plus extra coriander sprigs to serve
4 cardamom pods
400g can chopped tomatoes
2 cups (500ml) chicken stock
1kg chicken drumsticks, end joints removed
3 tomatoes, chopped
2 tsp each fish sauce & light soy sauce
Chopped roasted almonds, Greek yoghurt, lime wedges & cooked basmati rice, to serve



  1. Using a mortar and pestle, pound cumin, coriander, fennel and garam masala to a fine powder and set aside.
  2. Melt 1 tbs ghee in a large saucepan over medium-high heat. Add curry leaves and cook, stirring, for 30 seconds or until fragrant. Transfer to a food processor with spice mixture, onion, garlic, ginger, turmeric, chilli, coriander stalk and 2 tbs ghee, and whiz to a paste.
  3. Heat remaining 1 tbs ghee in a large, wide saucepan over medium-high heat. Add curry paste and cardamom pods, and cook, scraping the bottom of the pan with a wooden spoon regularly, for 6 minutes or until paste is darkened and sticking to the bottom of the pan.
  4. Add canned tomatoes, stock and chicken. Increase heat to high and bring mixture to the boil. Reduce heat to a gentle simmer, cover and cook for 20 minutes or until chicken is cooked through. Stir through fresh tomato, fish and soy sauce.
  5. Transfer to a serving dish. Scatter with almonds and serve with yoghurt, extra coriander sprigs, lime wedges and rice.

Recipe + Image via Delicious

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