Spicy Chicken Curry

Hot, spicy, tasty and lingering on the palate, this is great when served with the Bean Dumplings featured on page 178 of Feeding the Dinosaur Gene by Pam and David Mitchell.

Ingredients (serves four)

  • 2 chicken breast fillets
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon dried chilli
  • 1/4 teaspoon cumin
  • 1/4 teaspoon fenugreek
  • 1/4 teaspoon cardamom
  • olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 1 & 1/2 cups chicken stock
  • 1/4 cup tomato paste
  • cracked pepper
  • 1/4 cup macadamia nuts, chopped
  • 1/4 cup natural yoghurt


Cut the chicken fillets into two-centimetre cubes and place in a plastic bag with spices. Shake well to coat pieces. In a non-stick pan, heat some olive oil and sauté the onion and garlic until soft and tender. Remove and save. Sauté chicken in pan with extra oil until golden on all sides. Mix together the stock and tomato paste and pour over chicken. Add cooked onion and garlic. Heat through. Distribute the mixture evenly between four ovenproof pots or ramekins. Cover each pot with alfoil and bake in oven at 180°C for 40 minutes. At the 35-minute mark, remove covers and add macadamia nuts. Just before serving, stir in a dessertspoon of yoghurt to each pot.

Feeding the Dinosaur Gene

Pam Mitchell and David Mitchell

Published by Wakefield Press

Buy on Booktopia for $19.95

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