Courtney Roulston


2 – 4 people


  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 6 cloves garlic, peeled
  • 1 tablespoon ginger, chopped
  • Juice of 1 lemon, plus extra to serve
  • 400g skinless, boneless Coles chicken thigh, sliced into ½ cm strips
  • 250g Lurpak slightly salted butter
  • 1 large brown onion, peeled, diced
  • 2 tomatoes, diced
  • ½ teaspoon Coles chilli powder
  • ¼ teaspoon Coles ground cloves
  • ¼ teaspoon Coles ground cinnamon
  • ¼ teaspoon Coles ground nutmeg
  • 1 teaspoon Coles ground turmeric
  • ¼ cup thickened cream
  • Steamed basmati rice to serve (Coles microwave pocket is fine)



  • Place 1 teaspoon each of the cumin and coriander along with the garlic, ginger and lemon juice into a small blender and blitz into a paste.
  • Place the chicken strips into a bowl and rub with 1 tablespoon of the garlic mixture and set aside to marinade for 10 minutes.
  • Meanwhile melt 125g of butter in a large non-stick frying pan over a medium heat and cook the remaining garlic paste for 1 minute. Add the onion and cook, stirring occasionally for 5 minutes, or until broken down. Add tomatoes and cook for a further 4-5 minutes, or until soft.
  • Transfer the tomato mixture to a blender and add in the remaining cumin and coriander, chilli powder, cloves, cinnamon, nutmeg, turmeric and blend into a puree.
  • Melt the remaining 250g of butter in a frying pan and cook the chicken on a high heat until golden brown. Add the puree and cook on a gentle simmer for 10 minutes, stirring occasionally.
  • Add honey and cream and cook for a further 5 minutes, or until the sauce is rich and thick. Season to taste before serving with steamed rice.

Our friends at Wine Selectors recommend pairing this dish with a Viognier or Grenache Blends

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