Brazilian Coconut Chicken Curry


​1 tsp Ground Cayenne Pepper

1 tsp Ground Turmeric

1-2 tsp ​Bramston Beach Curry Powder

2 tbsp. Olive Oil.

4 Skinless, boneless chicken breast fillets

salt and finely ground black pepper, to taste

1 onion, diced

1 green chilli, seeded and diced

1 tbsp. finely grated fresh ginger

2 cloves garlic, crushed

3 tomatoes seeded and diced

400ml coconut milk

 bunch fresh coriander, diced


Prep: 15 mins Cook: 40mns

1. In a medium bowl mix cayenne powder, turmeric and curry powder. Place the chicken in the bowl, season with salt and pepper, then rub on all sides with the spice mixture.

2. Heat 1 tbsp. of the olive oil In a frying pan over a medium heat. Place the chicken in the frying pan an cook for 10-15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

3. Heat the remaining olive oil in the frying pan, add the onion, ginger, garlic and chilli cook and stir for 5 minutes or until tender. Add the tomatoes and continue cooking for 5-8 minutes. Taste to see if more curry powder is required is so add now. Stir in the coconut milk ad simmer for 5 minutes, adding the chicken at the end to heat through. Garnish with the fresh coriander.

Serve on a bed of fluffy basmati rice

​Home Style Chicken Curry


1 Large Onion          

6 Garlic Cloves, roughly chopped

​4 tbsp. vegetable Oil       

50g ginger roughly chopped

​1-2 tsp ​Troppo Curry Powder 

​1 tsp castor sugar               

400g tin chopped tomatoes

​8 Chicken thighs, skinned, boneless (about 800g)

250ml hot chicken stock          

2tbsp chopped coriander


​Chop onion and place into small food processor, add 3 tbsp. water and process to a slack paste. Tip into small bow and set aside.

​Put the chopped garlic and ginger into the same food processor and add 4 tbsp water process until  smooth and spoon into another bowl.

Heat the oil in a wok or pan set over a medium heat. Add Troppo Curry Powder.

Add the onion paste, fry until the water evaporates and the onions turn golden brown, Add the garlic, ginger paste and cook for 2 mins stirring all the time.

Stir in the sugar and continue cooking for 20 seconds before tipping in the tomatoes. Continue cooking on medium heat for about 10 minutes without a lid until the tomatoes reduce and darken. Taste to see if more curry powder is required if so add now

Cut the chicken thighs into 3cm chunks and add to the pan. Cook for 5 minutes to coat the chicken in the sauce and to seal in the juices. Pour in the hot chicken stock. Simmer for 8-10 minutes without a lid until the chicken is tender and the sauce has slightly thickened. You may need to add extra stock if the sauce becomes to thick.

Sprinkle with chopped coriander and serve with flat bread or fluffy rice and a pot of yoghurt on the side.

Exotic Cuisine

TROPPO Nth qld

home made

curry powders