Most people find the task of making a curry a bit daunting, or of course you can use some excellent pastes from Pataks but this is one you can do at home with remarkable results





20 minutes

Prep. time:

15 minutes


Fairly Simples!


4 chicken breasts cut into chunks

1 Onion

2 Red chillis

2 Potatoes Chopped into bite size pieces

2 Garlic Cloves

1 Lump of fresh ginger peeled and chopped

1 Tsp Turmeric

1 Tsp Ground Cumin

1 Tsp of Ground Coriander

1 Tsp of Hot Chilli Powder

400 gms Chopped Tomatoes

Packet of Fresh Coriander

Step by Step Instructions

Step 1
  1. Blitz 1 quartered onion, 2 garlic cloves, the chopped ginger and 2 red chilli together in a food processor until it becomes a coarse paste.
  2. Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
  3. Blanch the potatoes in salted boiling water for 2 minutes


Step 3

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.

Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 20 mins, until the chicken is tender.

Step 2

Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts,  cut into chunks and the potatoes.  Stir and make sure everything is covered in the spice mix.


Step 4

Sprinkle with coriander leaves

Serve with basmati rice or long grain with cardamom pods, mango chutney, pre packed Naan bread and / or yoghurt

Bon Appétit !