Mild & Creamy Chicken Curry

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  • 8 chicken thighs (skin on)
  • 30 ml (2 T) sunflower oil
  • salt
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb sized piece ginger, crushed
  • 10 ml (2 t) garum masala
  • 10 ml (2 t) mild Pakco Curry Powder
  • 10 ml (2 t) ground jeera powder
  • 2 x 410 g cans Rhodes Whole Peeled Tomatoes
  • 1 x 400 ml can coconut milk
  • 2 generous handfuls fresh coriander, chopped


  1. Heat the oil in a saucepan and brown the chicken thighs on all sides.
  2. Do this in batches so that the thighs are evenly browned.
  3. Reserve the thighs on one side.
  4. In the same saucepan, fry the onions until softened.
  5. Add the garlic and the ginger to the pan and fry for a further 2 – 3 minutes.
  6. Turn the heat to low and add all the spices to the pan and toss well.
  7. Add the Rhodes Whole Peeled Tomatoes and the coconut milk.
  8. Bring the sauce back to the boil and then simmer for 5 minutes, breaking up the tomatoes roughly with a spoon.
  9. Return the chicken to the sauce and cook over a gentle heat for about 35 minutes or until the chicken is cooked through.
  10. Season to taste and stir in the chopped coriander.
  11. Serve over rice.
Cooking Tip

Take care not to burn the garlic or the spices as the curry will become bitter.


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