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Vegetable and chicken curry

Serves 4
Prep time: 20 minutes
Cooking time: 25 minutes

"A versatile vegetable and chicken curry, which stems from my Indian student friend. It can be made instead with fish (gurnard), beef or pork; or with lentils, various beans or chickpeas. A tasty scrumptious easily prepared, quick cooking dish for many occasions. Enjoy!"



  • 400-600 gram chicken thighs, skinned and boned
  • 20g cumin seeds
  • 2 large Tbsp grated raw ginger and 4-6 cloves of peeled garlic
  • 1 large red onion, peeled and sliced
  • tumeric to coat chicken into generous chunks
  • 2 tsp each of cumin, garam masala, curry powder (vencat madras)
  • generous tbsp sweet chilli sauce (to suit taste)
  • 2 Tbsp tomato paste
  • 1 can Italian peeled whole tomatoes
  • 2 tsp dark cane sugar, to bring out tomato flavour
  • 1 cup each of diced potato, gold kumara, pumpkin
  • 1 cup real chicken stock
  • Fresh coriander for garnish at serving (optional)
  • Salt and fresh ground black pepper to taste
  • Oil for cooking
View the method
  1. In heavy pan roast the cumin seeds at good heat.
  2. Cut thigh chicken into good chunks and coat with powdered tumeric and put in a bowl.
  3. Put raw grated ginger and peeled garlic into bowl (mortar) crush to a sort of pulp with pestle.
  4. Slice peeled red onion and put aside.
  5. To the pan, with now dry roasted cumin seeds, now add oil to saute the ginger/garlic mix about 3 minutes.
  6. Add coated chicken chunks and brown both sides, about 2-3 minutes.
  7. Add sliced onion to pan.
  8. Add rest of dried spices (cumin, garam masala, curry powder, extra tumeric).
  9. Add the diced vegetables.
  10. Add the cup of liquid real chicken stock.
  11. Add the tomato paste.
  12. Add the can of whole tomatoes.
  13. Add the sweet chilli sauce and dark cane suger according to taste preferred.
  14. Cook about 15-20 minutes with lid on, and at this time add salt and pepper to taste, and then uncover and gently simmer about 5 minutes.
  15. Garnish with fresh coriander when serving.
  16. Serve with salted cooked brown rice, either brown basmati rice or brown short grain rice for chewy consistency.
  17. Also serve with green beans, broccoli and cauliflower florets which have been lightly steamed with butter and a little salt.
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