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Fresh Turmeric and Coconut Chicken Curry

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Fresh Turmeric and Coconut Chicken Curry


  • 600gm Chicken thigh fillets

  • 1 Whole red Onion Finely Chopped

  • 2 medium seabago potatoes (chopped)

  • 1 Knob of ginger approx 4 inches minced

  • 3 large cloves of garlic (minced)

  • 1 large red Chilli cut in half

  • 3 tablespoons ghee or sunflower oil

  • 2 ripe Tomatoes chopped

  • 10 grams fresh turmeric

  • 150 ml coconut cream

  • 200ml of fresh chicken stock

  • Salt to taste

  • 1 sprig curry leaf


  • 2 tablespoons Coriander powder

  • 1 teaspoons Cumin Powder

  • ½ tablespoon Chilli powder

  • 1 ½ tsp ground turmeric

  • 3 large fresh bay leaves

  • 1 stick Cinnamon


1. Add the spices to the chicken pieces & mix well and set aside for 20 minutes in the fridge (the longer the better you can also leave the chicken to marinade overnight).

2. Heat the chicken stock in heavy based sauce pan and par boil the potatoes in them. Then set aside.

3. Heat the oil or ghee till it is melted but not too hot add the onions ,garlic, red chilli, ginger and curry leaves till light golden brown.

4. Add the chicken and turn up the heat and cook the chicken for 5 minutes.

5. Add the chicken stock, potatoes and tomatoes bring to the boil turn down and simmer till the chicken is tender, about 30 -40 minutes.

6. The sauce should be thick and rich.

Serve with steamed basmati rice or Indian bread & pappadums.

Pan Fried Roti (Indian Flat Bread)


  • 1 ¾ cups Atta flour

  • ¾ cup warm water

  • Vegetable oil, for deep-frying


1. Mix the flour, water and 1/2 teaspoon of salt in a large bowl to form a bread dough.

2. Knead for about 5-10 minutes until smooth and elastic, then rest for 15 minutes.

3. Portion and roll into desired shape.

4. Add enough oil to a large, non-stick frying pan to come up about 1-2cm up the sides of the pan.

5. Heat over medium heat until hot. Fry the bread until cooked and golden, turning when necessary. Drain on paper towel.

User comments
I would like to make this tomorrow night but am unsure when the coconut cream and fresh tumeric are added (plus do you just grind up the tumeric in a mortar and pestle..any particular tricks?).
Hi there, it was nice to watch you cooking in a relaxed atmoshere!, You were so informative about the spices and what they were good for, I am going to cook this tomorrow night as will let the spices and chicken come together. It was a pity that you were cut short while you were cooking for one of their many a repetitive infomercials. Look forward to your own tv show ... youd be great, we both wanted u to win, you have a lovely personality, we wish u all the best in your journey of the world of cooking
will try this recipe but when does the coconut cream go in???

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