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  • Recipe Room  »  Chicken curry



    • 2 brown onions, sliced
    • 2 sticks celery, sliced
    • 4 cloves garlic, sliced
    • 2 Tbsp vegetable oil
    • 800g free range chicken thigh fillet, diced
    • 1 Tbsp curry powder
    • 4 fresh curry leaves
    • 2 cardamom pods
    • 4 cloves
    • 400g can chickpeas, drained and rinsed
    • 1L chicken stock
    • 2 medium zucchini, diced
    • salt and pepper
    • rice, to serve

    Chicken curry


    Sauté the onions, celery and garlic in vegetable oil in a saucepan over a medium heat until softened. Add the chicken and fry until lightly browned.

    Add the spices and cook until aromatic, then pour in the chickpeas and stock. Simmer for 1 hour, until the chicken is tender and sauce begins to thicken.

    Add the zucchini and cook until soft, then season with salt and pepper and serve with rice.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Never defrost chicken on the counter top – this can be a serious food safety risk as the outside of your chicken will defrost at a different rate to the inside and may start harboring harmful bacteria. Always defrost chicken completely before cooking to make sure it’s cooked right through.

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

    • No need to throw out your leaves either – celery leaves are great in salads, stews and soups and add a refreshing celery taste to juices and smoothies.

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