Chicken Curry


4 Tbl
1 onion - diced
6 cloves garlic - chopped
1" square ginger - chopped
500g boneless chicken thigh - cut into large pieces
2 Tbl Matchett's Chilli Sting or 1-2 tsp Matchett's Fire (if you like it hot)
400ml coconut cream
1/2 tsp salt


Coriander - chopped
Chilli - chopped
Spring onion - sliced

Method - serves 4

Heat the oil in a pot.  Fry the onion, garlic and ginger until light golden.  
Add in the chicken and continue cooking until lightly browned.  
Add in the Matchett's Sting or Fire and coat the meat thoroughly.  
Add in the coconut cream and salt.
Continue to cook gently, until the chicken is tender and sauce slightly thickened
  (approx. 15 minutes).
Garnish with coriander, chilli and spring onion.
Serve with rice and flat bread.

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