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cheats chicken curry in a cast iron pot ready to be served

Big Batch: Cheats Chicken Curry

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 people 1x
  • Category: Main Course
  • Cuisine: Australian, Indian


Sometimes you don’t want to fry off fifteen spices, make your own ghee, marinate the meat overnight, just for a good curry. My advice is to find a good curry paste and make it your own. My cheats chicken curry is based on Burton’s Lane Curry, my favourite curry paste, made locally in Millthorpe.


Units Scale
  • 2 tbsp olive oil (extra virgin)
  • 1 brown onion (sliced)
  • 3 garlic cloves (crushed)
  • 1/2 tsp ginger (grated)
  • 1/2 tsp mild chilli powder ((optional))
  • 6 tbsp Burtons Lane curry paste (or a mild curry paste)
  • 750 g chicken thigh fillets
  • 200 g crushed canned tomatoes
  • 400 g coconut milk
  • 2 carrots
  • 1/2 small cauliflower
  • 1/2 c frozen peas


  1. Preheat oven to 150°c
  2. In a cast iron pot, saute the onion with the olive oil on low heat until transclucent.
  3. Add the garlic, ginger and chilli powder (optional). Stir to combine with onion for 30 seconds. Add curry paste and stir until fragrant (about 30 seconds)
  4. Add the chicken. Stir to combine and coat the chicken with all the ingredients. Cook for 1 minute. (We are not cooking the chicken completely, but aiming to gently seal it and poach the chicken in the liquid)
  5. Add the tomatoes and coconut milk giving a good stir to everything and incorporating the liquid into the paste. Add the vegetable, again, stiring to combine.
  6. Pop on the lid, and put the pot into the preheated oven for 45minutes. Remove from oven and return the pot to the stovetop.
  7. Add the peas and simmer with the lid off for 15minutes until the sauce thickens up a bit.
  8. Serve with steamed rice, nann bread and pappadams

Keywords: Chicken,, Curry