S.E. Asian Curry

Serves 4 People


  • 4 medium onion
  • 2 cloves of garlic
  • 30g fresh ginger
  • 2 Indian sachet
  • 3 diced chicken breasts
  • 1/2 tin of chopped tomato
  • 2 red onions
  • 1 yellow pepper
  • 5 whole tomatoes
  • 1 Greek yogart
  • Handful of coriander

  1. Chop fresh tomatoes, red onions and peppers add oil and roast in oven 180C for 30 mins.

  2. Finely dice the 4 onions, peel and grate ginger and chop garlic.

  3. In pan, mix above ingredients with 2 Indian sachet, then heat pan and gently fry on a medium heat for 5 minutes.

  4. Remove contents from pan, pour in oil and cook diced chicken on a medium heat until golden brown.

  5. Add the Indian paste previously cooked, tinned tomatoes, roasted vegetables and simmer for 25 mins on low heat until chicken is cooked through.

  6. Just before serving add fresh coriander and 4 tbl of yogurt, serve with rice.


  • Save some coriander and sprinkle over food when serving.
  • Always cook yogurt on a low heat or add before service otherwise it will curdle.
  • For an authentic meal serve curry with, mango chutney, cucumber raita and naan bread.