Ian Higgins’ chicken curry


curry 2

Serves 4-5pp


  • 650g skinless chicken breasts
  • 1 x 400 g canned chickpeas (drained)
  • 1  large onion, chopped
  • 1 stick of celery, chopped
  • 1 carrot, peeled and chopped
  • 5 baby marrows, sliced (Also known as courgettes or zucchini)
  • ½  each, red & green & yellow peppers, chopped
  • 1 tsp freshly ground ginger
  • 3 cloves garlic, crushed
  • 1 tsp freshly ground cumin
  • 1 heaped tsp ground coriander
  • 1 tsp ground turmeric
  • 1 x 400 g packet of Denny Butter chicken cook in sauce (or equivalent)
  • 1 tsp ground leaf masala
  • Salt & freshly ground black pepper to taste
  • Olive oil to fry
  • Fresh coriander to garnish


  1.  Heat the oil in a large heavy based pan.
  2. Fry the chopped onion gently till transparent.
  3. Add the crushed garlic cloves & freshly ground ginger.
  4. Add the chopped celery & carrot.
  5. Keep stirring with slotted spoon until the vegetables soften.
  6. Add sliced baby marrows. Keep stirring on heat level 3 for about 5mins.
  7. In a separate bowl mix ground spices and add ±100ml of warm water to form a fluid gravy.
  8. Add to the vegetable  mix & turn down the heat to level 2 & cover to simmer.
  9. In a Wok, brown sliced chicken breasts in oil & garlic in batches to seal the meat.
  10. Remove chicken with a slotted spoon & place in a separate bowl. Drain off excess oil.
  11. Add chicken to the vegetables and mix well.
  12. Add the Cook In sauce. Turn up the heat to level 3 & bring to a simmer.
  13. Add chopped peppers and season with salt & pepper to taste.
  14. Turn down to level 2 & simmer gently for 20mins, stirring occasionally so not to stick.
  15. Add drained chickpeas & gently simmer at level 1 for 10mins.
  16. Add a handful of chopped coriander & turn off the heat.
  17. Serve with poppadums / yogurt & cucumber / Mrs Balls chutney & Basmati rice.
  18. NB: If you want it hotter you can add some fresh or dried chilli with the Leaf Masala.



One Comment Add yours

  1. I’ve tried this recipe! It’s wonderful- Thanks Ian


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