Classic Kiwi Chicken Curry on Sunday

Camilla and I had a great Sunday afternoon preparing some delicious meals for the blog last weekend. The sun was out, we had a full kitchen to ourselves, and let’s just say, creativity flowed. There is a little “behind the scenes” shot of us cooking in the kitchen over on instagram @rachael_courian. It’s pretty much like this every time we cook.

This simple recipe goes out to a good friend of ours who requested a curry to go with our Cauliflower Coconut Couscous recipe – see here. Curries make a great ‘inter-season’ dish as they retain fresh flavours as well as warm the soul, and considering summer in New Zealand has been looking a bit drizzly recently, to say the least, we thought it would be appropriate. We love to take on requests, so if you would like to see a certain kind of recipe up here, please let us know.

This recipe is incredibly simple and best of all, you’re likely to have most of the ingredients sitting in your cupboard. Here goes…



Classic Kiwi Chicken Curry
Serves 4

You’ll need:
3 chicken breasts, cut in 3cm pieces
2 onion, diced
4 garlic cloves, diced
1½ Tbsp ginger, grated
1Tbsp coconut oil
2tsp cumin
1tsp coriander
1tsp cinnamon
1tsp turmeric
1/2tsp chilli powder
1 can of diced tomatoes (check that there is no added sugar)
1tsp curry powder
1 cup peas, defrosted
¼ cup fresh coriander, chopped

To make:

1. Heat coconut oil in a pan on medium heat. Add onions, garlic, ginger and cover. Sweat for 5 minutes.
2. Remove lid and add all spices except curry powder. Sauté until fragrant – around 3 minutes.
3. Meanwhile, season the chicken pieces with salt and pepper.
4. Add chicken to the pan and lightly brown for 2 – 3 minutes on either side.
5. Add tomatoes, ½ cup water, curry powder. Stir well.
6. Simmer for 30 minutes.
7. Stir through peas and coriander. 
8. Simmer for a further 2 minutes.
9. Serve on a bed of cauliflower rice (we also garnished with sliced almonds).

Enjoy!