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       Emile Henry – Chicken Curry Recipe




-          4 diced chicken breasts

-          3 tablespoons of vegetable oil

-          2 finely chopped onions

-          4 large finely chopped tomatoes

-          1 tablespoon cumin powder

-          1 tablespoon coriander powder

-          1 ½ tablespoons garam marsala

-          2 bay leaves

-          A large chunk of fresh ginger

-          Pinch of salt and pepper

-          Chopped coriander leaves for garnish

Secret ingredients – a small cup of milk and half a cup of tomato sauce.




-          Fry the chicken in the oil in a large pot with onions until the meat is browning. Ensure there is no pink meat.

-          Pour in all other ingredients, except the milk and stir until bubbling.

-          Add milk at the very end and stir to warm.

-          Serve with fluffy basmati rice and sprinkle with chopped coriander.


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