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Indian Chicken Curry

This variant to our original chicken curry offers greater depth for those who love their spices. We recommend this dish with a side of wild rice.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 onion
  • 20 g fresh ginger root
  • 3 garlic cloves
  • 4 tbsp cooking oil
  • 600 g organic skinless, boneless chicken thigh, cut into 2cm pieces
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 2 lemons, juice plus zest
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 400 g sweet potato, washed and cut into 2cm chunks
  • 15 g fresh coriander
  • 1 Knorr Chicken Stock Pot
  • 1.5 l water
  • Salt and pepper
  • 1 tsp ground coriander
  • low fat yogurt (serving tip)
  • wild rice (serving tip)