Chicken Curry


Who doesn’t love an authentic chicken curry? We certainly do and we hope you like our recipe as much as we do. Curry in a hurry? Yes please!

30g coconut threads, toasted
3 star anise
2cm piece fresh ginger, peeled
6 whole cloves
1 jar of your favourite curry paste (we love Valcom yellow)
750g potatoes, peeled and diced (we love Wilcox Vivaldi Gold)
2kg Waitoa free range chicken, diced
1/2 cup light soy sauce
300ml water
2 cinnamon sticks
3 stalks lemongrass, white parts only
20 curry leaves, fresh or dried
50g palm sugar, plus extra to season
800ml coconut cream
Lime juice
Fresh herbs and peanuts to garnish


Toast thread coconut, put aside.
Wrap star anise, ginger piece and cloves in muslin cloth or hessian and tie up with string. Set aside.
Par boil your potatoes.
Heat curry paste over a low-medium heat in a fry pan for a few minutes until fragrant.
Add diced chicken to curry paste and cook a further a few minutes.
Add the soy sauce, water, cinnamon sticks, lemongrass, curry leaves and the spices you’ve wrapped in the cloth.
Bring the curry to a boil, then drop to a simmer
Simmer until chicken is almost cooked through, add potato, cook a further few minutes.
Add palm sugar and coconut cream.
Season and balance with salt, more palm sugar and lime juice.
To serve sprinkle with toasted coconut threads and chopped salted peanuts and any fresh herbs as desired.

Serving tips:
– Serve with Nasi Lemak, roasted peanuts, deep fried anchovies, cucumber, boiled eggs and mango chutney.
– Serve with rice and your favourite Mango Chutney
– Serve with rice, roti or naan bread

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