Peter’s special fragrant curry of joy

Peter's special fragrant curry of joy

Peter Penguin says...

All the best, Peter x

This is a special curry comprising of several fragrant lovelies. Don’t be put off by the amount of ingredients, it’s a piece of piss. Peter penguin’s fragrant curry of joy!


  • 650g chicken, diced (breast or thigh)
  • 3 tbsp rapeseed oil
  • 1 large onion, finely diced
  • 1 green pepper, cubed
  • 10 cherry tomatoes, finely diced
  • 2 tbsp tomato puree
  • 2 tbsp garlic and ginger paste
  • 3 tbsp desiccated coconut
  • 2 tsp honey
  • 3 tbsp natural yoghurt
  • 1 tbsp coriander stem, finely chopped
  • 200ml hot water
  • coriander leaves to garnish
  • rice to serve

Powdered spices

  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • 2 tsp paprika
  • 1 tsp cinnamon powder
  • 3 tsp nutmeg
  • 1 tbsp garam masala

Hard spices

  • 2 tsp mustard seeds
  • 1 stick of cinnamon or cassia bark
  • 2 bay leaves
  • 4 cloves
  • 1 tsp cumin seeds
  • 4 green cardamom pods, cracked
  • 5 whole black peppercorns
  • 10 curry leaves, crushed up
  • 2 tsp dried red chilli flakes


  1. Heat the oil in a pan, when hot, add all the hard spices. Fry until the mustard seeds begin to pop.
  2. Add the onion, stir and fry for at least 15 minutes until the onion has caramelised.
  3. Add the green pepper, fry for another 3 minutes.
  4. Add all the powdered spices and the desiccated coconut. Fry for a couple of minutes.
  5. Add some of the water to loosen it up, then add the chicken and fry for a few minutes until the chicken is coloured on the outside.
  6. Add the cherry tomatoes, tomato puree, honey, coriander stem and ginger/garlic paste. Stir well and cook for 5 minutes making sure that the sauce comes to a boil.
  7. Reduce heat, add the yoghurt then simmer until the chicken is tender and the sauce has reduced to your liking. Check seasoning and adjust as required.
  8. Serve on rice with a garnish of fresh coriander.