Chinese Chicken Curry

Thai Green Chicken Curry

I had some left-over courgette and carrots. So they're both added in. And voila, it still tastes like a lovely green curry.



..whereas this is the more authentic version. Green beans and aubergine are added, garnished with a bit of sliced red chilli and coarsely torn basil.

Keralan Indian Chicken Curry

Ingredients: (serves 4-6)

2T veg oil
2.5 cm cinnamon stick
1 tsp fennel seeds
10-12 fresh curry leaves
3 med (270g) red onions, thinly sliced
1T ginger, finely chopped
3 cloves garlic, finely chopped
2 tsp ground coriander
1/2 tsp ground turmeric
1T red chilli powder
1 1/2 tsp salt
3 med chopped tomatoes (or a handful of cherry tomatoes, halved)
800 g chicken pcs
400 ml coconut milk
1T tamarind paste
10-15 pcs green beans (optional)
coriander (optional)


Over medium heat, add the oil, then when the oil is bubbling, add the cinnamon and fennel. Saute for 30 sec or until fragrant.

Add the curry leaves and onions, and saute for 3-4 minutes or until the onions are golden brown.

Add the chopped garlic and ginger, and saute for 1 minute. Then add the coriander, turmeric, chilli powder and salt, and saute for 2 minutes.

Add the tomatoes and saute for 5-6 minutes or until the tomatoes are pulpy.

Add the chicken and saute for 3-4 minutes or until the oil comes to the top.

Add the coconut milk, bring to a boil, then reduce to a low heat. Cover and simmer for 30-40 min or until the chicken is cooked.

Add the tamarind and green beans and simmer for a further 5 min or until the green beans are cooked. Check seasoning then sprinkle coriander (optional)

Serve hot.