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Coles

  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • High in protein

Complete with a homemade masala paste, this mouth-watering curry leaf chicken recipe is from Coles Cooking Club member Nakita Fernandes. 

For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes, + cooling and 2 hours marinating time
Curry leaf chicken

Ingredients

  • 600g Coles RSPCA Approved Chicken Thigh Fillets
  • 2 tbs Greek-style yoghurt
  • 1/2 tsp ground turmeric
  • Pinch of salt
  • 1/4 cup (60g) ghee
  • 1 small brown onion, finely chopped
  • 1 stem curry leaves
  • 2 tsp brown sugar
  • 2 tbs lemon juice
  • Greek-style yoghurt, extra, to serve

Masala paste

  • 6 dried red chillies
  • 1 tsp black peppercorns
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp fennel seeds
  • 3 garlic cloves, coarsely chopped
  • 3cm-piece ginger, coarsely chopped

Nutritional information

Per serve: Energy: 1541kJ/369 Cals (18%), Protein: 30g (60%), Fat: 25g (36%), Sat Fat: 13g (54%), Carb: 6g (2%), Sugar: 4g (4%), Dietary Fibre: 3g (10%), Sodium: 220mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the chicken, yoghurt, turmeric and salt in a large bowl and toss to combine. Place in the fridge for 2 hours to develop the flavours.

  2. Step 2

    To make the masala paste, heat a large non-stick frying pan over medium heat. Add chillies and cook, tossing, for 5 mins or until aromatic and lightly charred. Transfer to a plate. Add the peppercorns, coriander seeds, cumin seeds and fennel seeds to the pan and cook, tossing occasionally, for 2-3 mins or until aromatic. Place the toasted chillies, peppercorn mixture, garlic, ginger and ¼ cup (60ml) water in a food processor and process until smooth and well combined.

  3. Step 3

    Heat the ghee or butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 8-10 mins or until the onion is soft and golden. Add masala paste and cook for 3 mins or until aromatic. Stir well. Increase heat to medium-high. Add chicken mixture, including any juices, in batches, and cook, stirring, for 3-4 mins or until brown all over. Season. Reduce heat to low. Cover and bring to a simmer, stirring halfway through cooking, for 20 mins or until chicken is cooked through and masala mixture thickens slightly. Add curry leaves, sugar and lemon juice and stir to combine.

  4. Step 4

    Divide the chicken mixture among serving plates. Drizzle over pan juices and top with extra yoghurt to serve. 

    Serve with… salad leaves, wholemeal flatbreads and steamed basmati rice.

Recipe tip

COOK. STORE. SAVE.
Smart storage:
Ghee can be stored at room temperature, but to extend its freshness after opening, store in the fridge for up to 6 months. You can also use butter instead of ghee.

Curry leaf chicken

Curry leaf chicken
  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes, + cooling and 2 hours marinating time
Ingredients
  • 600g Coles RSPCA Approved Chicken Thigh Fillets
  • 2 tbs Greek-style yoghurt
  • 1/2 tsp ground turmeric
  • Pinch of salt
  • 1/4 cup (60g) ghee
  • 1 small brown onion, finely chopped
  • 1 stem curry leaves
  • 2 tsp brown sugar
  • 2 tbs lemon juice
  • Greek-style yoghurt, extra, to serve

Masala paste

  • 6 dried red chillies
  • 1 tsp black peppercorns
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp fennel seeds
  • 3 garlic cloves, coarsely chopped
  • 3cm-piece ginger, coarsely chopped
    Description

    Complete with a homemade masala paste, this mouth-watering curry leaf chicken recipe is from Coles Cooking Club member Nakita Fernandes. 

    For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

    Method
    1. Step 1

      Place the chicken, yoghurt, turmeric and salt in a large bowl and toss to combine. Place in the fridge for 2 hours to develop the flavours.

    2. Step 2

      To make the masala paste, heat a large non-stick frying pan over medium heat. Add chillies and cook, tossing, for 5 mins or until aromatic and lightly charred. Transfer to a plate. Add the peppercorns, coriander seeds, cumin seeds and fennel seeds to the pan and cook, tossing occasionally, for 2-3 mins or until aromatic. Place the toasted chillies, peppercorn mixture, garlic, ginger and ¼ cup (60ml) water in a food processor and process until smooth and well combined.

    3. Step 3

      Heat the ghee or butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 8-10 mins or until the onion is soft and golden. Add masala paste and cook for 3 mins or until aromatic. Stir well. Increase heat to medium-high. Add chicken mixture, including any juices, in batches, and cook, stirring, for 3-4 mins or until brown all over. Season. Reduce heat to low. Cover and bring to a simmer, stirring halfway through cooking, for 20 mins or until chicken is cooked through and masala mixture thickens slightly. Add curry leaves, sugar and lemon juice and stir to combine.

    4. Step 4

      Divide the chicken mixture among serving plates. Drizzle over pan juices and top with extra yoghurt to serve. 

      Serve with… salad leaves, wholemeal flatbreads and steamed basmati rice.