Chicken Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

A simple, Indian-influenced creamy curry for those who find the Chicken or Beef Rendang too fierce.


  • 450 g (1lb) boned free-range chicken meat, cut into bite-size pieces
  • 3 teaspoons chilli powder
  • 2 tablespoons groundnut oil or ghee
  • 6 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 red chilli peppers, seeded and finely chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, finely chopped
  • A few curry leaves
  • A couple of bay leaves
  • 1 blade of lemon grass, chopped
  • 2 teaspoons ground cumin
  • 300 ml (10fl oz) thick coconut milk
  • Salt


Sprinkle the chicken with the chilli powder. Heat the oil or ghee in a frying pan or wok that has a lid and brown the chicken pieces. Lift out and keep warm. Pop in the shallots and garlic to the pan and stir-fry for a couple of minutes. Add all the remaining ingredients. Stir in the chicken. Bring to the boil. Cover and simmer for about 30 minutes, until the chicken is tender and the sauce thick. Don’t forget to fish out the bay and curry leaves before serving.