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Creamy Chicken Curry by


2 x 400g cans diced tomatoes
1 x 400ml can coconut cream
1kg chicken (drumsticks, diced thighs or breast)
2 Tbsp Tikka Masala curry paste
2 Tbsp raw sugar
2 tsp salt
2 Tbsp curry powder
Cooking oil
Basmati rice (cooked to serve)
Mango chutnet (to serve)


In a large pot or frypan brown chicken well on a high heat with a small amount of oil. Drain any excess oil then return pot/pan to stove and add diced tomatoes to chicken. Bring to the boil on a medium heat.

Once boiling, add the coconut cream, curry paste, curry powder, sugar and salt. Return to the boil with the lid off. Leave for at least 30 mins (stirring occasionally) or until sauce thickens.

Serve over rice with mango chutney on top

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