Ginger and Turmeric curry

I love a good curry. This one has tons of flavour and is ready in no time. Even gets better as it sits.


Serves 4-6


  • 2tbsp oil


  • 3 onions, chopped


  • 8 garlic cloves


  • 2 thumb sized pieces ginger, peeled and roughly chopped


  • 3 peppers, cut


  • 4 chicken breasts (or substitute with potatoes), chopped


  • 2tsp cumin


  • 2tsp turmeric


  • 2tsp coriander


  • 2 cartons chopped tomatoes


  • 1 tin coconut milk


  • Brown rice and flat bread to serve


  1. Put 2 onions, garlic and ginger in a blender and blitz until a paste.
  2. Add the spices and pulse.
  3. Meanwhile, heat the oil in a pot and cook the remaining onion and peppers until softening (around 10mins) Stir in the chicken and cook for 5mins longer.
  4. Add the paste and stir through. Tip in the chopped tomatoes and coconut milk, pop on a lid and simmer for 20mins. Serve with rice and flat bread.

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