This is an easy restaurant style chicken curry
When served at most curry houses, this chicken curry is served with chicken tikka – bite sized bits of chicken breast. Personally, I prefer to cook chicken on the bone. It adds flavour.
This recipe is different to most of my British Indian restaurant curry recipes as you do not need to use a base curry sauce. It’s a nice one to cook up after work as it only takes about 30 minutes.
I absolutely love this combination of ingredients. The chickpeas, coconut and mushrooms go fantastically well together. I always add about a tablespoon of chopped naga chillies. This may be too hot for some but if you are a heat fan, the zing of the fresh nagas takes this dish to the next level.
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