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Royal Chicken Curry

The sauce had to be luxourious, the taste had to be tremendous, only the best of everything!

Everyone at Shemin’s HQ agreed. This recipe is one of the best we have ever made. A royal curry, fit for any King, Prince or Peasant! 🙂

Serves

4

The star of the show

Gluten free
Shemin's Mild Curry Paste
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Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.
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Mild Mild
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Gluten free Dairy free
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(66)
spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

  • 180g natural Greek yoghurt
  • 100g Shemins Indian Curry Paste
  • 2 green chilli’s chopped finely (optional)
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 4 tbsp fresh coriander, chopped
  • 800g chicken thigh fillets, cut into bite sized pieces
  • 3 bay leaves
  • 2 tbsp ghee or cooking oil
  • 1 heaped tbsp Shemins Garam Masala
  • 2½ tbsp sultanas
  • 30g flaked almonds, toasted in a dry pan until lightly browned

How to make Royal Chicken Curry

  1. Put the Greek yoghurt in a bowl then whisk until smooth and creamy. Add Shemins Indian Curry Paste, green chillies, half the salt and pepper, and fresh coriander then mix. Set aside.
  2. Take the chicken pieces and mix with the rest of the salt and pepper. Put the oil into a non-stick pan, with a lid, and set over a medium heat. When hot, add half the chicken pieces to the pan in a single layer along with the bay leaves.
  3. When browned add half the Shemin’s Garam Masala and cook for half a minute. Remove into a bowl along with the bay leaves. Repeat with the second half of the chicken and Shemin’s Garam Masala. Set aside the chicken.
  4. Put the sultanas into the same hot oil. The sultanas should plump up quickly. Then add the chicken and the juices back into the pan. Stir in the spiced yoghurt and mix well.
  5. Bing to a simmer, cover and cook gently for 20 minutes or until the chicken is cooked through, stirring once or twice.
  6. If the sauce is too runny remove the lid, turn up the heat to reduce the sauce until it is thick and clings to the chicken. When ready to serve sprinkle the toasted almonds over the chicken.
  7. Serve with rice and / or Shemin’s Indian Breads.

Pair it with

Loved by curry enthusiast globally

tik Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

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tik Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

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tik Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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tik Verified curry lover

Great service and products thanks

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tik Verified curry lover

Brilliant fantastic selection of everything

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tik Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

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