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!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4 people


  • 30 g coconut threads toasted
  • 3 star anise
  • 2 cm piece fresh ginger peeled
  • 6 whole cloves
  • 1 Valcom yellow curry paste
  • 750 g Wilcox Vivaldi Gold Potatoes peeled and diced
  • 2 kg Waitoa free range chicken diced
  • ½ cup light soy sauce
  • 300 ml water
  • 2 cinnamon sticks
  • 3 stalks lemongrass white parts only
  • 20 curry leaves fresh or dried
  • 50 g palm sugar plus extra to season
  • 800 ml coconut cream
  • lime juice
  • salt
  • 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
Remember to share this online with the hashtag Chicken Curry recipe nz, i.e. #chickencurryrecipenz
Tried this recipe?Let us know how it was!

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