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Chicken, Coconut & Tomato Curry

Create this delicious curry using Waitey's Indian Paste, a customer favourite.


  • 450g Bite sized Chicken

  • 1 Medium Onion, roughly chopped        

  • 2 Cloves crushed Garlic

  • 2 tbsp Waitey’s Indian Curry Paste

  • 3 tbsp vegetable oil

  • 1 Tin Cherry Tomatoes

  •  1 Block of coconut cream

  • 1 Heaped tsp sugar (optional)

  • Place meat into a freezer bag or bowl,

  • Mix the paste with half the oil then add to the meat, massage the meat until its evenly coated, leave for a minimum of 2 hours preferably overnight.

  • Heat the remaining oil in a pan, add the onions and cook for 5mins

  • Add the garlic and cook for 2mins

  • Add the marinated meat, cook until the meat has taken on an even colour.

  • Add Tomatoes and coconut cream, sugar, salt & pepper and cook for 10 mins

  • Taste and add more paste for a stronger/hotter flavour 

  • Add chopped red chilli (optional) and cook for about 20 mins until fully cooked and the sauce has thickened.

  •  Serve with rice, naan bread and mango chutney.                                                                         

  • You can add your own selection of vegetables to the curry, Cauliflower, potatoes and green beans work well.   



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