An expertly flavoured curry.


  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • salt and freshly ground black pepper
  • 1/2 head garlic (peeled)
  • 1/2 root ginger (peeled)
  • big handful fresh coriander
  • big handful fresh basil
  • 2 green chillis (seeded)
  • 1 tblsp fish sauce
  • 1 tblsp vinegar
  • 1 tblsp sunflower oil
  • 2 onions (peeled and finely chopped)
  • 1 tblsp curry powder
  • 4 - 6 chicken breasts (chopped into bite sized chunks)
  • 1 tin coconut milk
  • 6 tomatoes, skinned (de-seeded and cut into quarters)
  • bunch spring onions (finely chopped)


  • Dry fry the seeds over a low heat for a couple of minutes. Put in food processor.
  • Add seasoning, garlic and ginger, the coriander, basil, chillis, fish sauce and vinegar. Add enough water so that it blends into a smooth liquid. Set aside.
  • Heat the sunflower oil in a large saucepan, and sauté the onions until soft.
  • Add the curry powder, chicken and cook for a couple of minutes until the chicken is well coated.
  • Add the green paste and coconut milk. Cook slowly for about 20 minutes then add the tomatoes. Cook for another few minutes, add the spring onions and serve.
  • Serve with jasmine rice that's been seasoned with cinnamon stick and pickled lemons.
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