Chicken Curry


Serves 4-6
8-10 chicken thigh fillets
1 onion, chopped clove of garlic, crushed
3cm piece ginger, crushed
1 red/green chilli, seeded and chopped
1tbsp curry powder/paste
1-2 tsp turmeric
1/2 cup Exotic Masala
1 1/2 cups chicken stock
140ml coconut cream
1 kaffir lime leaf
fresh coriander
chopped peanuts (optional)



  1. Sauté the onion, garlic, ginger, chilli and curry powder/paste in a little oil. Remove from the pan.
  2. Cut the chicken into pieces and add to the pan.
  3. Brown in batches in a little oil, sprinkling each side with turmeric. Return chicken to the pan with onion mixture and stir to combine.
  4. Add chicken stock to the pan. Bring to the boil.
  5. Reduce the heat and let the liquid reduce by about half.
  6. Add Exotic Masala sauce, coconut cream and kaffir lime leaf. Stir to combine and simmer for about 40-45 minutes or until chicken is cooked.
  7. Topped with fresh coriander and chopped peanuts.