Chicken Curry

Chicken Curry

Serves: 4
Time: 1 hour


1 chicken, skin off and cut into 10 pieces (wash and drain)
1 tbsp. freshly ground garlic
1 tsp. freshly ground red chilies (use ½ tsp. chili flakes as alternative)
2oz of butter
400g chopped tomatoes
2 tbsp. freshly chopped coriander (for garnish)
Salt to taste
The Clay Oven Bakery naan bread


  1. Marinade the chicken in the garlic, chilies and salt for an hour.
  2. Heat the butter in a pan and add the marinated chicken.
  3. Cook uncovered on medium heat for 15 minutes.
  4. Add the chopped tomatoes and simmer (covered) for a further 15 minutes.
  5. Garnish with coriander and serve with your favourite Clay Oven Bakery naan bread.

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