Chicken Curry

This week we will make a more traditional style curry along with the easiest flat bread, it makes all the difference so give it a go!

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Serves 4-6

Marinade the chicken:

4 chicken breast, skinless and boneless, cubed

200ml plain yoghurt

2 cloves garlic – minced

1 tsp ground cumin

1 tsp ground coriander

The curry sauce:

1 large onion – roughly diced

6 garlic cloves – minced

1 thumb ginger – grated

2 tomatoes – roughly chopped

2 tbl packo roasted masala

2 cinnamon sticks

1 tsp coriander seeds

1 tsp cumin seeds

2 tsp turmeric

5 cloves

1lt chicken stock

Salt & Pepper


The flat bread:

2 cups flour – plus extra for rolling

50g butter

185ml milk

Pinch salt



1 cup basmati rice – cooked as you normally would


Start with the chicken marinade.  Mix together the garlic, spices and yoghurt, mix well with the cubed chicken and refrigerate for at least 2 hours.

Next make the flat bread dough, which will rest while you make the curry sauce afterwards.

Put the butter and the milk in the microwave and warm until the butter has melted. Make a well in the middle of the flour mix, start to combine the ingredients and once it has come together turn out on to the table and knead for about 5min until smooth. Use extra flour for dusting if it is too sticky.

Once the dough is smooth and you can form a ball, wrap it in plastic and allow to rest while you make the curry sauce.

Prep the sauce ingredients. Separate the hard spices and bash in a mortar and pestle, (if you don’t have one crush them with a bottle).

Start by frying the onion, garlic and ginger in oil, cooking until soft and golden brown. Then add the spices and continue to cook.  Give them a good cook, releasing their aromas and flavours and keep stirring being careful not to burn them.

Next add the tomatoes and cook some more until soft.

Next add the chicken stock and bring to a simmer and cook for 20min. Once the stock has reduced by about half, season with salt and pepper. Now blend the sauce in a bar style blender or with a hand blender until very smooth. Set aside.

Add some oil to a pot and get it very hot. Add the chicken and cook, making sure it stays on a high heat and cooks fast as you don’t want to boil the chicken in the yoghurt. Once properly sealed add the curry sauce and bring to a simmer.

Reduce the heat to low, place a lid on, and cook for 20min like this, stirring every now and then so it doesn’t stick. Remove the lid and continue to cook on low until it has thickened nicely, the chicken should be tender now.

Adjust seasoning and make the flat breads now.

Cut the dough into 4 pieces. Roll each one out on a floured surface, adding more flour as needed if it sticks. They should be about 26cm in diameter.

Get about 30ml oil nice and hot in a pan, then fry the flat bread on a medium high heat, turning over get both sides brown. You can add a little more oil while frying if it gets too dry or isn’t colouring nicely.

Now you are ready to dig in!

You can eat as is or with condiments. I suggest a tomato sambal, cucumber raita, and chutney.