Steam-cooked Chicken Chilli Curry

Authentic chicken curry, a mix of chilli and touch of coriander with succulent Big Al's chicken fillet, simply delicious flavour..

what you'll need

  • Big Chicken Co. Steamed Chicken Fillets
  • 2 Large Onion, roughly chopped
  • 6cm root ginger, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 1/2 tsp hot chilli powder
  • 600g can chopped tomatoes
  • 800g potato, peeled & cut into rough chunks
  • 1 tsp garam masala
  • 2 tbsp chopped fresh coriander

what to do

  1. Blitz the onion, ginger and garlic in a food processor with 2 tbsp water until smooth.
  2. Fry the cumin seeds in oil for a few seconds.
  3. Add the onion paste and brown over a medium heat.
  4. Add a dash of water if it starts to catch.
  5. Mix in the turmeric and chilli.
  6. Add the tomatoes and fry for 5 minutes.
  7. Stir in the potatoes and 500ml hot water. Cook covered for 10 minutes.
  8. Before cooking defrost Big Al’s Chicken Fillet in sealed bag in a chill (0°C-4°C) over 12 hours. Once defrosted keep chilled and use within 48 hours.
  9. Add Big Al’s Chicken Fillet and garam masala. Simmer for 15-20 minutes.
  10. Mix in coriander and serve with boiled rice.


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