This nourishing Chicken Curry is a wholesome take on a classic favourite - full of warming spices, lean protein, and natural goodness. Made with our all-natural chicken stock, it delivers deep, comforting flavour while supporting gut health and immunity. Free from additives and made with locally sourced ingredients, our stock helps create a balanced, feel-good meal the whole family can enjoy.

Ingredients
4 chicken breasts, diced
Sea salt flakes
1 onion, diced
4 cloves garlic, minced
Thumb-size piece ginger, finely grated
1 tbsp curry powder
1 tsp ground cumin
1 tsp fennel seeds
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp cayenne pepper
1 tbsp water
1x (400g) tin crushed tomatoes
1 tsp sugar or honey
200ml Carol’s Stock Market Chicken Stock

To serve
4 portions cooked basmati rice
Plain yoghurt
Fresh coriander
Lemon wedges

Serves
4-6

Method
Generously season the chicken with salt and set aside.

Heat a large saucepan or casserole pan over high heat with a very generous drizzle of oil.

Once oil is hot, partially cook the chicken in batches until golden on all sides. Transfer browned chicken to a plate and set aside until needed.

Add more oil to the pan if needed, then lower heat to medium. Once pan has cooled slightly, add the onion and cook, stirring occasionally, until soft, about 5-8 minutes.

Add the garlic and ginger and cook until fragrant, about 30 seconds.

Add all the spices with the water and cook, while stirring, for another 1 minute.

Add the tinned tomato, sugar or honey, and a good sprinkle of salt then stir to combine.

Return the browned chicken to the pan along with any juices, then pour in Carol’s chicken stock. Give it a big stir, then bring to a boil over medium-high heat.

Reduce heat to a simmer then cover the pot with a lid and leave to cook for 20 minutes.

Taste for seasoning and add more salt if needed.

Serve with a portion of rice garnished with a drizzle of yoghurt, fresh coriander, and lemon wedge.