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Start by shredding the chicken and preparing the curry ingredients as noted. Once you’re organised add a glug of oil to a large frying pan or casserole dish and add in the onion, garlic and ginger cooking over a medium to low heat being careful to not let the garlic brown.

If roasting up your own tomatoes place on a tray and add to an oven on 200 degrees Celsius cooking until the skins split and they begin to soften, this should take around 15 minutes. Once cooked, allow to cool and then peel the skins and blitz in a blender – you can leave the skins on also. It’s down to preference and time.

Muddle and dry roast the cumin seeds in a separate non stick pan and add these along with the paprika and turmeric to the onions, garlic and ginger. Stir until everything is evenly coasted and then add in the shredded chicken plus the rehydrated chilli. Stir again so the chicken cooks in the spices and then add in your tomatoes and allow to cook over a medium to low heat for at least 20-30 minutes stirring occasionally.

Tip – Add in an extra dash of water if at any point it looks like there’s not enough sauce.

For the green rice add all ingredients bar the rice and quinoa to a blender and blitz until smooth. Taste for seasoning and adjust if necessary then set to one side until you’ve cooked both the quinoa and rice.

Add the quinoa and rice to separate pans and follow cooking instructions as they vary across brands. Once cooked mix the lot together so you end up with a vibrant green rice and quinoa combo. Keep warm until your’e ready to serve.


For the Cucumber Chilli & Green Bean Salsa simply chop all ingredients as finely as possible then mix and place in the fridge until ready to serve.

Prepare your limes wedges, chilli and extra coriander and you’re good to go.

I like serving everything up on one platter and sprinkle over the salsa plus all the extras leaving a bit extra for people to top up with.