Red Chicken with Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

A creamy, rich chicken dish thickened with a walnut paste. Plain rice would be a good accompaniment.


  • 2 lb 4 oz/1 kg skinned chicken breasts, on the bone


Put the chicken breasts in a pan with the chicken stock, then bring to a boil and simmer for about 15 minutes, or until the chicken is cooked.

Using a slotted spoon, remove the chicken breasts and reserve the stock, then set both aside in a warm place.

Heat the ghee in a pan and cook the onion for a couple of minutes, or until soft but not brown. Add the garlic,