Chicken Curry

Preparation info
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By Neil Perry

Published 2008

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This really simple delicious dish relies on the aromatics in the paste for a lovely fresh flavour.


  • 6 free-range or organic chicken thigh fillets, halved
  • 125 ml (4 fl oz/


For the paste, pound the chillies, lemongrass, shallots and garlic in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

Mix the chicken pieces with the coconut cream and salt. Heat the oil in a