Chicken and Grape Curry

Discover the unexpected magic of grapes in a curry with this sweet and creamy Chicken and Grape Curry. The addition of grapes adds a burst of natural sweetness that balances beautifully with the rich coconut milk and works very well with our Chilli Free Curry Paste.

This curry brings a refreshing twist to your mealtime, delivering delicious flavours everyone will love!

Total Cooking Time (Including Prep): About 35 minutes

Calories per Serving: Approx 480

Serves: 4

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The star of the show

Gluten free

Shemin's Chilli Free Curry Paste

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

(12)

Chilli Free

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£4.75

Ingredients

1 tbsp cooking oil
1 onion, chopped
800g chicken breast or thighs, diced
100g Shemin’s Chilli-Free Curry Paste (or any heat Indian paste)
200g tinned chopped tomatoes
400ml coconut milk
350g fresh or tinned grapes, drained
Salt to taste
Fresh coriander, for garnish (optional)
Cooked rice or Shemin’s Indian Breads

How to make Chicken and Grape Curry

Cook the onion:
Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Cook the chicken:
Add the diced chicken to the pan and cook for 5–7 minutes until browned on all sides.
Add the curry paste:
Stir in 100g of Shemin’s Indian Curry Paste with a splash of water. Cook for 1 minute to release the flavours of the paste.
Add the tomatoes:
Stir in the chopped tomatoes and let it simmer for 4–5 minutes until the tomatoes begin to break down.
Add coconut milk:
Pour in the coconut milk and stir everything together. Let the curry simmer gently for 10–12 minutes, until the chicken is fully cooked through.
Add the grapes:
Stir in the fresh or tinned grapes and let the curry simmer for an additional 2–3 minutes to heat them through.
Season and garnish:
Taste and adjust the seasoning with salt. Garnish with fresh coriander, if desired.
Serve:
Serve the curry hot with steamed rice and Shemin’s Indian Breads.

Tips

Tips:

Use Seedless Grapes: If using fresh grapes, opt for seedless varieties to avoid any unwelcome surprises while eating. Red or green grapes both work, depending on your preference for sweetness. If you prefer a less sweet curry, reduce the amount of grapes or use green grapes, which tend to be less sweet than red ones.
Make It Vegetarian: Swap the chicken for paneer or tofu for a delicious vegetarian version. Both will absorb the flavours beautifully, and the grapes will still provide a lovely contrast.
Try Different Pastes: For a twist, you can use our Massaman or Goan Curry Paste in this recipe. Both offer unique flavours that pair beautifully with the sweetness of the grapes.
Storage: This curry keeps well in the fridge for up to 2 days, making it great for meal prepping. Simply reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
Add a Crunch: For extra texture, sprinkle some toasted cashews or almonds on top when serving.

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Chicken and Grape Curry

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