Super-simple chicken masala

Super-simple chicken masala

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  • 4
  • Dairy free
  • 20 minutes
  • 40 minutes
  • Villiera Riesling 2011


  • 1 whole chicken, cut into portions
  • 70 g flour
  • 3 T sunflower oil
  • 2 onions, chopped
  • 2 t garlic, minced
  • 2 T Masala seasoning or Woolworths Indian tikka masala paste
  • 3 fresh tomatoes, diced
  • 1 x 400 g light coconut milk
  • 1 whole green chilli
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup frozen peas
  • White rice, cooked according to package instructions, for serving

Cooking Instructions

Dust the chicken pieces with flour to coat, shaking off any excess.

Heat the oil in a frying pan over a mediumhigh heat. When hot, add the chicken pieces and fry until golden brown on all sides. Transfer to a plate.

Add the onion and garlic to the pan and cook until soft. Add the masala seasoning or paste, tomatoes, coconut milk and chilli and season to taste. Bring to a boil, then reduce the heat to a simmer. Return the chicken to the pan and cook for 15 minutes. Return to a simmer and cook for a further 10 minutes.

Serve hot with fluffy white rice.

David Grier Recipe by: David Grier
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  • default
    August 17, 2016

    Gave this recipe a try and I loved it. Instead of rice I served it with the Woolworths freshly baked Ciabatta.