Feeds four. Got this one from a good friend who (being a bloke), I have been atrocious at keeping in touch with, Hilary Wilson.  I spent a day in North Berwick, Scotland, with Dave and Hilary, Hilary knocked up a magnificent chicken curry, and was kind enough to share the recipe with me, although wasn’t too sure on the exact measurements, so you’ll have to play it by ear a bit.


  • Chicken breast
  • Curry powder
  • Birdseye chillies
  • Garlic
  • Rosemary
  • Natural yogurt
  • Capsicum
  • Onion (diced)
  • Carrots
  • Salt/Pepper

Dice the chook into cubes. The objective is that when eating this meal, you shouldn’t need to touch the knife, so make them small enough to be bite-sized. Put the chook into a large bowl, and add the curry powder, the chillies, the garlic, salt and pepper, and the rosemary. Add some of the yogurt and mix it all together, then bung it in the fridge for 4-6 hours.

4-6 hours later…

Heat up a pan with some oil, and throw in a bit of pepper and the onion to soften. Once it’s ready, add the chook mix. Be careful not to have the heat up too high – we’re trying to cook the chook, not fry it, and if you burn it the 4-6 hour wait will have been for nothing, as it will ruin the flavour.

Cook it until the chook turns white. Add extra yogurt if necessary, and reduce the heat to a simmer. The chook will continue to cook in the yogurt.

When it’s all looking good, add the carrot. Best off shredding them first, but don’t add them until the last minute so they are still good and crunchy.

Serve on a bed of rice with some bread on the side. Or in the words of Hilary: “serve with good company, lots of wine and/or beer”. Works for me…