Tony's Chicken Curry

    50 minutes

    This is a curry for those who like it milder - you can even omit the chopped chilli entirely and it will still be flavourful from the curry paste and coconut cream.

    40 people made this

    Serves: 4 

    • 2 (400g) tins diced tomatoes
    • 1 (400ml) tin coconut cream
    • 1 kg chicken thigh fillets
    • 2 tablespoons bottled tikka masala curry paste
    • 2 tablespoons of your choice curry powder
    • 2 tablespoons raw sugar (to taste)
    • 2 teaspoons salt
    • 1 whole chilli, chopped (only if you like it hot!)

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Slice chicken thigh fillets into quarters.
    2. In a large pot, fry meat on high heat with some oil for approximately 8 minutes. Drain any excess oil after frying. Return pot to stove and add diced tomatoes to cooked chicken. Bring to boil on medium heat.
    3. Once boiling add the coconut cream, curry paste, curry powder, sugar and salt. Return to boil with lid off. Leave for at least 30 minutes (stirring occasionally) or until sauce starts to thicken.
    4. Serve over a bed of cooked rice and with mango chutney.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (16)


    Great recipe, husband says its a definite "do again" in his book - that says it all to me!!  -  18 Feb 2013


    Love, love, love this recipe... the hubby made it and added two cloves of garlic (because we are garlic lovers) and deseeded the chilli, so it wasn't too hot, plus a handful of fresh coriander, chopped up..... this is toooooo scrummy for words, you should definitely try it, its simple and quick, my hubby is not the main chef of the house, but managed to follow this recipe with ease.... thanks!!  -  06 Oct 2012  (Review from Allrecipes UK & Ireland)


    hi thanks for this recipe it was realy easy to make and it went down a treat will def be making it again  -  14 Mar 2012  (Review from Allrecipes UK & Ireland)