Spicy Chicken Curry

With the cooler weather I have been craving heartier food – salad isn’t quite cutting the mustard any more plus I was in the mood for a taste explosion but wasn’t quite sure what kind of flavour taste explosion so into the kitchen I went to rummage through the spices.  A few bottles made their way onto the counter along with a few other ingredients and the result was a fabulously flavourful chicken curry which I think may be making an appearance in our kitchen soon again.  Next round may have to have a few pappadums on the side too.

Spicy Chicken Curry 1

Spicy Chicken Curry


2 tbsp grapeseed oil
1 large onion sliced
½ tsp coriander seed
½ tsp cumin seed
½ tsp Chinese 5 spice
¼ tsp ground cinnamon
¾ tsp ground ginger – fresh would be even nicer
2 tbsp curry paste or to taste – I used Thai green curry paste
2 garlic cloves crushed
1 410g tin chopped tomatoes
1 tsp sugar
¼ cup dry white wine
¼ cup coconut cream – normal cream would work equally as well
3 -4 chicken breasts sliced
Salt and black pepper to taste
Fresh coriander to serve

Spicy Chicken Curry 2


  1. Fry the onion in 2 tablespoons of grapeseed oil until tender and lightly browned.
  2. Lightly bash the coriander seed and cumin seed in a pestle and mortar and add to the onion along with all the other spices and curry paste and fry for 2 minutes to allow the flavours to develop.
  3. Add the garlic, tomatoes and sugar and cook until reduced by half.
  4. Add the wine and coconut cream and reduce by half.
  5. Add the chicken and cook for 3 minutes.
  6. Serve with fresh coriander and rice.

Spicy Chicken Curry 3