James Martins chicken curry

James Martin Chicken Curry

James Martin Chicken Curry

Recipe by James MartinCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




Total time



A James Martin Special, buttered chicken curry served with basmati rice. Better than any takeaway


  • 3 tbsp desiccated coconut

  • 200 g basmati rice

  • 40 g butter

  • 1 tbsp vegetable oil

  • 1 medium onion finely chopped

  • 50 g Indian Curry Paste your choice of strength

  • 4 plump chicken breasts skinned and cut into 2cm chunks

  • 200 g canned chopped tomatoes

  • 300 ml coconut milk

  • 2 tbsp chopped fresh coriander leaves

  • 2 tbsp chopped fresh mint leaves

  • 1 lime juice only


  • Put the desiccated coconut in a pan and toast it dry until golden-brown. Remove from the pan and set aside
  • Place the rice in a pot and cover with 400 ml of cold water, add the butter and cover with a greaseproof paper lid with a circle cut out in the middle( See Video)
  • Bring to the boil and let in softly simmer until all the water has been absorbed.
  • Heat the oil in a frying pan over a medium heat.
  • Add the onion and stir-fry for 2-3 minutes, or until just softened
  • Add Curry Paste with a splash of water and stir-fry for a further minute
  • Cut the chicken into bite-size pieces and add to the pan, stir well so the chicken is well coated in the sauce
  • Add the chopped tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat and simmer for 10 minutes or until the chicken is cooked
  • Stir in the chopped coriander, mint and lime juice, then stir in a large knob of butter and season to taste with salt and pepper.
  • Sprinkle with toasted desiccated coconut and serve with the cooked rice

Recipe Video