This chicken curry is perfect for busy weeknight meals.


6 chicken thighs

3 tbsp Goan to Bombay

2 white onions

1 tbsp fresh ginger

1 tbsp fresh chopped garlic

50 g butter or ghee

4 large agria potatoes, peeled

1 cinnamon stick

1 star anise

500 ml chicken stock

400 ml coconut cream


Slice the chicken thigh, toss in Goan to Bombay seasoning and pop aside.

Slice the onion and add to a standard casserole dish on a medium heat with the butter or ghee, garlic and ginger. Cook until translucent, then add chicken thigh.

Dice the potatoes into bite sized chunks, 2-3cm.

Once the chicken has browned on all sides add the potatoes to the dish and stir well to coat in the seasoning.

Deglaze with the chicken stock, then add in the cinnamon and star anise. Stir well and bring to a simmer.

Once stock has been simmering for around 10 minutes, add the coconut cream. Cook for a further 30 minutes over a gentle medium heat or alternatively pop the casserole dish uncovered, in the oven at 180C for 30 min.

Serve with jasmine rice and roti.

A great tip is to pull the cinnamon stick and star anise from your bakers blend.