This is a great meal to share amongst friends, just like Matthew Hayden did at his garden reveal party.


  • Spice rub:

  • 2 tablespoons ground coriander

  • 2 teaspoons sweet paprika

  • 2 teaspoons curry powder

  • 2 teaspoons salt

  • 1 teaspoon chilli powder

  • ½ teaspoon ground turmeric

  • Pinch ground cloves

  • Other:

  • 6 chicken thigh cutlets

  • 3 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 3 garlic cloves, crushed

  • 1 teaspoon grated fresh ginger

  • 3 curry leaves or bay leaves

  • 1 stalk lemon grass, white part only

  • 2 green chillies, deseeded and finely chopped

  • 2 tomatoes, diced

  • 2 cinnamon sticks

  • 1 cup (250 ml) coconut milk

  • Half cup (125 ml) water

  • Steamed basmati rice, to serve


  • 1.

    Combine all the spice rub ingredients, and rub all over the chicken. Cover the chicken with plastic wrap and refrigerate for four hours.

  • 2.

    Heat the oil in a large saucepan and cook the onion until soft and brown.

  • 3.

    Add garlic, ginger, curry leaves, lemon grass, chilli, tomato and cinnamon sticks and cook over low heat for 3 minutes, stirring regularly.

  • 4.

    Add the chicken, cover and cook over medium heat for 5 minutes. Add coconut milk and water. Slowly bring to boil and simmer for 20 minutes.

  • 5.

    Take out the cinnamon sticks, lemon grass and bay leaves before serving.

  • 6.

    Serve with rice.

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