Chicken Curry

Chilies (Depending on how strong you'd like the curry - for a delicious mild-hot curry - use 2x birds eye chillies)
1 tablespoon ginger, freshly grated (or ginger paste)
1 cinnamon stick
3 garlic cloves garlic crushed (or garlic paste)
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (Add more heat with an extra teaspoon of #4)
2 whole tomatoes - grated (or a can of chopped tomatoes)
50 g tomato paste
Sugar to taste (balances the sourness of the tomatoes and paste)
500 g chicken (Suggest- fillets or mixed pieces)
Handful of fresh coriander chopped
Salt and pepper to taste
1 cup chicken stock
8-10 small potatoes, peeled and quartered
1/2 can of peas / frozen peas. (optional)
  1. Heat oil in medium size pot.
  2. Sauté onions, chilli, ginger, cinnamon and garlic for about 5-8 minutes.
  3. Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4).
  4. Now add grated tomatoes, tomato paste and sugar and cook on medium heat for 5 minutes.
  5. Add chicken and handful of fresh coriander to tomato mixture – cook this for 15-20min.
  6. Add chicken stock (or water) and potatoes (if you decided to add them) and cook this for another 20 minutes or until potatoes are nice and soft.
  7. Best served with fresh coriander, rice, roti or sambals and enjoy!
  8. Salt and pepper to taste.
  • The garlic and ginger can both be replaced with 2 tablespoons of garlic & ginger paste.