Chicken Curry

Utilise your simmering and boiling plates alongside the induction hob to create this hearty dish. Many thanks to AGA Rangemaster Group Home Economist Alexandra Dibble for this delicious recipe. 

chicken curry with rice

Serves 4


2 tbsp vegetable oil

4 chicken breasts, cubed

2 onions, roughly chopped

1 yellow pepper, deseeded and roughly chopped

1 clove garlic, crushed

2-3 tbsp mild curry paste

1 clove garlic, crushed

200ml coconut cream

500ml chicken stock

Salt and black pepper


1. Heat the vegetable oil in a frying pan on the boiling plate, add the chicken and brown off. Remove the chicken from the pan.

2. Add the onions and yellow pepper, cooking until translucent. Add the garlic and allow to cook through for a couple of minutes.

3. Return the chicken back to the pan adding the curry paste, coconut cream and chicken stock.

4. Transfer the curry to the simmering plate for 20-30 minutes

Simmering oven method: once the curry is up to the boil transfer to the floor of the simmering oven for at least 1-2 hours.

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