Asian Style Chicken

This chicken curry is really comfort food especially in cold days. You can make it with your favourite veggies and add as much spiciness as you wish.



  • 4 cloves garlic, peeled
  • 30 g ginger, roughly chopped
  • 1 small sweet onion, peeled, quartered
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1.2 kg  boneless, skinless chicken thighs, cut into small pieces (or boneless, skinless chicken breasts)
  • 2 cans coconut milk
  • 1 tbsp cornstarch
  • 1 can of baby corn cobs
  • 1 cup capsicums, cut into pieces (or vegetables of your choice)
  • fresh chilli (optional)

For the spice blend

  • 1/2 tsp ground pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tsp ground tumeric
  • 1 tsp salt
  • 1 tsp chilli flakes (adjust to your taste)



  1. Combine ingredients from the spice blend together and set aside.
  2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
  3. In the skillet heat olive oil and melt butter. Add onion and ginger mixture and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
  4. Add chicken pieces and cook it slightly on all sides. It should get thoroughly coated with the spice mixture.
  5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken.
  6. Drain the corn cobs and chop in half. Add to the chicken and cook until it is almost done.
  7. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add the vegetables of your choice. Cook for another 5 – 10 minutes or until the chicken is  cooked and the vegetables are hot. Serve with rice. Enjoy!



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