Chicken Kurma

This is one of our family standbys – simple, reasonably quick and not expensive. I’ve cooked it for years and it’s always popular – a good solid four star meal.

So having packed Student Son off to Uni after a Last Meal of Roast chicken with all the trimmings, it was somewhat inevitable that I would make this with some of the cooked chicken we had left over.

It’s a bit difficult to cost it accurately if you’re using up chicken leftover from a roast (how much meat is on a 1.45kg chicken??), but however you look at it, using only 200g chicken and loads of vegetables, it’s a fairly inexpensive meal for 4.

Chicken Kurma

(Serves 4)


  • 1 medium onion
  • 1 clove garlic, chopped
  • 2 dessertsp kurma curry paste (I used Patak’s)
  • about 200g cooked new potatoes, halved
  • 1 small cauliflower, separated into florets (about 400g when prepared)
  • 200g cooked chicken
  • 150g frozen peas
  • 400mls chicken stock
  • 2-3 tablespoons of natural yoghurt


  1. Peel and dice the onion. Fry in oil with the garlic over a medium heat for about 5 minutes until soft.
  2. Add 2 dessertspoons of curry paste and stir over the heat for a minute or so.
  3. Add the cauliflower florets and stir until all are covered in the curry paste.
  4. Pour in chicken stock to just cover the vegetables and simmer for 7-10 minutes until almost cooked.
  5. Add the peas, potatoes and cooked chicken and cook for a further few minutes until everything is cooked through.
  6. Stir a couple of tablespoons of natural yoghurt into the sauce and serve with rice / naan breads.
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