Chicken Curry
Chicken Curry


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Serve With

3-4 Chicken Fillets


1 Onion

Naan Bread (optional)

1 tsp Garlic Puree

1 can Coconut Milk (about 400ml)

2-3 tbsp Patak’s Tikka Masala Curry Paste

This is a really quick and easy curry designed to serve four people. However, it’s also incredibly simple to cook for a big crowd by doubling the quantities, or just for two (or one with leftovers for tomorrow!) by dividing everything in half. All the ingredients can be bought very cheaply in most supermarkets.

Curry Powder can be used instead of the curry paste, but there’s really no comparison in flavour, especially if you like a really good Indian curry.

Chop the onion and fry with the curry paste and garlic puree in some olive oil. When the onions have softened and turned slightly yellow, add the diced chicken to the pan. When the chicken is completely cooked, pour the coconut milk into the pan and simmer for about 20 minutes, stirring occasionally.

It’s at this stage that, if the curry looks a little pale or you just like a little heat, you can add a bit more curry paste. Just be sure to only add a little bit at a time, mix thoroughly and taste before adding any more.

In the meantime, boil the rice and heat the Naan for a couple of minutes under a grill. If you don’t have a grill, like some of the campus residences, you can put the Naan in the microwave for a couple of minutes to heat them, or pop them in the toaster if you prefer them to be a little be crispy around the edges as well as warmed through.

For the rice, measure about 1/3 to ½ a cup of rice per person. So for four people, depending on how hungry you all, you need about 1 1/3 – 2 cups of rice and roughly the same amount of water. Strain, serve and enjoy.

Aoife Harrison