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Our Recipes

Indian chicken curry

Serves: 4-6

Preparation time: 15 minutes

Cooking time: 30 minutes


  • 2 Lilydale chicken portions packs
  • 2 teaspoon turmeric
  • 11/2 teaspoon chilli powder
  • 1 tsp chicken garam masala
  • 1/3 cup curry masala paste
  • 2 tablespoon oil
  • 2 large onions, chopped
  • 2 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 8 curry leaves
  • 21//2 cups chicken stock
  • 2 tomatoes, chopped
  • 1/3 roughly chopped mint
  • Coriander sprigs
  • Mango pickle
  • Basmati rice


  1. Mix together turmeric, chilli, garam masala and paste in a non-metallic bowl. Rub chicken with marinade, cover and refrigerate for 30 minutes.
  2. Heat the oil in a large deep frying pan, cook the onion, seeds and curry leaves over medium heat until onion is golden brown. Add the chicken and marinade to pan and cook about 3 minutes each side.
  3. Pour in stock, add tomato, and bring to boil, reduce heat and simmer for 20 minutes. Turn once during cooking. Stir through mint just before serving, garnish with coriander.

Serve with mango pickle and rice.

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Our Recipes
Our Recipes