Made from Scratch Chicken Curry paste


Hey lovelies,

ever since posting this made from scratch curry on my Instagram stories, it has received great notoriety, and I’ve been receiving messages every day telling me how well its been going down with families across the nation.

Another bonus with curry is its versatility, if you fancy slow-cooking it you can add your chicken fillets, make up your paste in a little mixing bowl. Add it to the slow cooker with the chicken breasts. Then pour in one can of coconut milk (400g) and 200MLS chicken stock. Cook it on low for 6 hours and high for 3 to 4 hours.if you want to replace the coconut milk you can replace it with 300 MLS of cream, adding the cream before serving so it doesn’t curdle during cooking. You can also replace the chutney with a tablespoon of honey or teaspoon of sugar, the possibility,s are endless.

Enjoy Jolene and Lils x

Made from Scratch Chicken Curry paste

Serves 4
Press to plate in 30 mins Ingredients
500g Chicken breasts sliced

homemade curry paste
Mix together
2 tablespoons tomato puree
1 tablespoon of mango chutney
2 tablespoons curry powder (mild or medium )
1 teaspoon turmeric
1 teaspoon mixed spice
1 teaspoon ground coriander
400 MLS coconut milk
200 MLS chicken stockMethod: You will need a medium heavy-based saucepan and a small mixing bowl
Remove the chicken breasts from the packaging and cut into slices
In a small mixing bowl make up your homemade curry paste.
Do this by adding 2 tablespoons of tomato puree a tablespoon of mango chutney and mixing in your spices of 2 tablespoons of curry powder and a teaspoon of each turmeric, mixed spice, ground coriander.
Place the saucepan over medium heat with a glug of rapeseed oil.
Add the sliced chicken breasts cooking for 5 minutes, stirring and making sure they don’t stick.
Now spoon your homemade curry paste over the chicken breasts
Sizzle for 5 minutes, the aroma will be absolutely amazing!
Pour over the coconut milk and hot chicken stock.
Cover with a lid and simmer over a love heat for 20 mins
Serve with boiled rice, your favorite mixed veg and a garnish of fresh coriander.

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