Chicken curry for a large party

Prep: 30 mins
Cook: 90 mins
Chicken curry for a large party
When catering from home, this is a great go to recipe that will serve 20 people.

2 tbsp coriander seeds

1 tbsp cumin seeds

4 tbsp vegetable oil

1.2kg red onions (cut into large chunks)

200g garlic, peeled

3 tbsp turmeric

2kg potatoes (peeled and cut into cubes)

4 stalks lemon grass (can be bought in larger supermarkets or Asian markets)

2kg chicken meat (boneless breast or thighs from the butcher)

2 tbsp red chilli powder

1 tbsp salt

1 tsp sugar

2-3 x 400ml tinned coconut milk

Coriander leaves, roughly torn for garnish

Sesame seeds, for garnish (optional)

Cooked basmati rice (allow for 75g per person)

Dry toast the coriander and cumin seeds in a pan or wok.

In a blender or food processor, blitz the onions, garlic and turmeric together.

Add 1-2 tablespoons of oil to loosen these ingredients.

Add the spices and continue blitzing. 

Bruise the stalks of lemon grass by bashing them roughly against a clean work surface.

Cut up the chicken meat, leaving the fat on.

Heat a large pan or wok with 1 tablespoon of little oil in it.

Add the blended spice mix and the stalks of lemon grass.

Add the chilli powder and 1 tablespoon of salt and 1 teaspoon of sugar.

Stir occasionally and simmer for 15 minutes.

Add the coconut milk and allow to come to a gentle bubble, then reduce the heat and add the chicken and potato cubes.

Add in 2 tins of the coconut milk and stir through.

Simmer for another 30-40 minutes.

Check the consistency of the curry and add more coconut milk if needed to achieve a thick curry sauce.

Season if necessary and garnish with coriander and seeds before serving with rice.


Preparation Time
30 minutes

Cooking Time
90 minutes

Main ingredients
Chicken, Vegetables, Rice, Oil, Chilli, Spice, Garlic, Herbs

Recipe Type
Curry, Batch Cooking

Level of Difficulty
Moderately Easy

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