Chicken Curry

bowl Serves 6


  • 3 tbsp peanut oil
  • 1 onion, finely chopped
  • 3 tbsp chopped ginger
  • 1 red chilli, thinly sliced
  • 6 skinned boned chicken thighs, sliced 2cm across the grain of the meat
  • 1 jar Select Butter Chicken Simmer Sauce
  • 2 kumara, peeled, cut into 3 cm chunks
  • 100 g green beans
  • 270 ml Coconut Milk
  • 2 tbsp chopped coriander, plus extra for serving
  • Lemon juice to taste
  • 1 cup roasted cashews
  • Sliced cucumber for serving
  • freshly cooked poppadoms for serving
  • Steamed rice for serving
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  • Heat the oil over moderate heat, add the onion, ginger, chilli and chicken and fry gently for 10 minutes until the onion is soft.

  • Add the butter chicken sauce, 250mls water and kumara, mix well, bring to the boil and simmer 15 to 20 minutes until the kumara is tender.

  • Add beans, coconut cream and coriander, simmer 4 minutes. Taste and season with salt and lemon juice to taste.

  • Serve on rice, sprinkled with cashews, extra coriander, cucumber and poppadoms on the side.

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