Chicken Curry with Patak’s Mild Curry Paste


  • 2 Tbs oil
  • 1 Tbs butter
  • 2 onions peeled, halved and thinly sliced
  • 1 thumb-sized piece of fresh ginger peeled and minced
  • 1 chili seeded and diced (optional)
  • 1 bunch of cilantro leaves and stems separated, stems diced
  • 1/2 cup mild curry paste
  • 1 to 1 1/2 pounds boneless skinless chicken breasts
  • 1 15 oz can coconut milk
  • 2 Tbs flaked coconut
  • 1 15 oz can diced tomatoes
  • 1 15 oz can garbanzo beans rinsed and drained
  • yogurt
  • chutney optional


  • Prep all the ingredients first so you can just add them to the pan as needed.
  • Heat the oil and butter over medium high heat in a large skillet with a lid. Add the onions, cilantro stems and ginger--and chili if using. I often leave this out. Cook 10 minutes or so, stirring frequently.
  • Add the curry paste, chicken, coconut milk, coconut, diced tomatoes and garbanzo beans. Fill the coconut milk can halfway with water and add that to the pan. Cover, bring to a simmer, stir, recover and cook 30 minutes, stirring now and then.
  • Make your rice. Dish up the yogurt and chutney in small dishes for the table.
  • Sprinkle the fresh cilantro leaves over the curry.
  • Serve curry over rice with yogurt and chutney at the table.