• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 14 Ingredients


A delicious family pleaser !

Ingredients (serves 4)

  • 2 Tablespoons peanut oil
  • 700 grams Ingham's diced chicken breasts
  • 1 large brown onion, sliced thickly
  • 2 cloves Garlic , minced or chopped finely
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 1 can diced tomatoes
  • 1 cup coconut cream
  • 1/2 cup chicken stock
  • 2-3 tablespoons fresh coriander , chopped
  • 1 Teaspoon brown sugar


  1. Heat half the oil in a wok or large fry pan. Stir fry chicken until lightly browned
  2. Remove chicken, heat remaining oil in same pan , stir fry onion, garlic ,and ginger until onion softens. Add spices, stir fry until fragrant
  3. Add tomato and return chicken to the pan with remaining ingredients.
  4. Stir fry until heated through


Serve with Naan bread or rice. Use more or less coconut cream to obtain desired thickness for the sauce.

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