Tandoori Chicken Curry

A delicate yet smoky curry made with ginger, aromatic spices, tamarind and garlic. Perfect for the family!

Spice Level
Total Time


Serves 4
  • 1 tbsp oil
  • 450g chicken fillets, diced
  • 1 jar of Patak’s Tandoori Curry sauce
  • Cooked white rice
  • Your choice of side, either Patak’s Naan or Patak’s Mini Ready to Eat Pappadums
  • Handful of coriander (optional)


1.Heat 1 tbsp oil in a large pan.

2.Add diced chicken and cook until meat is sealed

3.Pour in the jar of sauce and simmer for 15mins, stirring occasionally, until cooked through

4.Close to serving prepare your chosen sides. For Patak’s Naan, sprinkle a little water on both sides and heat each naan on a microwaveable plate for 30-60 seconds. For Patak’s Veggie Heat and Eat, tear the pouch 5cm to vent then heat on high in microwave for 90 secs. Leave to stand for 1min.

5.Garnish Tandoori curry with coriander. Serve with cooked white rice and chosen sides for a delicious Indian feast. Enjoy!