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  • Pasadena
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2 tbsp olive oil
2 brown onions – chopped
3 tbsp finely chopped fresh ginger
6 cloves of garlic – crushed
*700g skinless chicken thigh or chicken breast cut into bite size pieces

1 tbsp garam massala
1 tspn each of turmeric, coriander, chilli
powder (substitute paprika for chilli if desired)
2 tspn cumin
700ml tomato passata
*150 ml water
125 – 150ml cream
*Salt and pepper to season
*1 – 2 tspn of sugar


Heat a large pan or pot that has a lid over a medium/high heat, add oil, add onion and cook for approximately 5 minutes, until becoming golden, add ginger and garlic, cook for 1 minute, stirring all the time to prevent burning. Turn heat down to medium, add all spices and cook for 1 minute whilst stirring.

Pour tomato passata into the pan and scrape to release any bits that might be stuck on the bottom, add chicken pieces to the pan & some of the water – turn heat to low/med, simmer for 15 minutes, add cream and season with salt & pepper, simmer for an additional 10 mins, stirring occasionally to avoid sticking.

Serve over Basmati rice with Pappadams or Naan, add a dollop of yoghurt or some quick Raita if you have time. Garnish with fresh coriander leaves.

*Thigh takes a little longer to cook than breast meat, I like to use thigh meat for its flavour, you can substitute with breast meat if you prefer and reduce the cooking time.
*You may need all of this water or you may need a little more if it becomes too thick, start slowly and add as required.
*Don’t forget to season with salt and pepper, it makes all the difference to everything we cook and seasoning whilst it cooks.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves: 4-6 People

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