Chicken Curry

Chicken Curry

We bring you our Chicken Curry version… all our bio ingredients mixed together giving you a soft, delicious and highly aromatic sauce.

Ingredients for 4 servings:

  • 4 medium-sized boneless chicken breasts
  • 2 onions
  • 200 g if Basmati rice
  • 40 g. roasted and peeled cashew nuts (optional)
  • 250 ml. coconut milk
  • 2 tablespoons of fried tomato
  • 50 ml. of mild virgin olive oil
  • 3  spoons of True Spices Curry Bio
  • Salt and freshly ground black pepper (to taste)
  • Fresh coriander leaves


Peel the onions and chop them into small pieces. We want them to fall apart during cooking, at the end we will not notice their texture but their sweet flavour.

Add the onion to a pan with olive oil, salt it to taste so that it sweats and leave it on the heat until the onion becomes transparent.

Prepare the chicken by removing any excess fat from the breasts. Then, cut them into medium squares (about 2 centimetres long) and season with salt and pepper.

For the curry:

In a large frying pan or casserole add the virgin olive oil.

Add the chicken to the pan, brown for 3-4 minutes until the pieces blanch, we only want to seal the surface and the chicken to be juicy.

Add the chicken and the water it has released to the pan with the onion.

Add our True Spice Curry Bio to the pan with the onion and mix well.

Add the coconut milk and stir well to blend the flavours and aromas.

Add the tomato sauce and stir.

Leave over medium-high heat to reduce our curry sauce.

After 5 minutes, reduce the cooking temperature by half. Check the salt, add a little more if necessary.

Chop the cashew nuts and add them to the casserole and mix everything together.

Cook over medium-low heat for about 12 minutes until the sauce is reduced… If it reduces too much, add a little water or whole milk.

When you see that the sauce has thickened, you will know your Curry is ready.

Serve the freshly cooked rice, sprinkle with finely chopped coriander on top.


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