Chicken Curry with Sultanas and Coconut

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recipe by Barry Fox

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
  • Calories icon
based on 1 ratings

This is a very tasty curry. Use beef or lamb instead of chicken if you wish. Beef and lamb would however take longer to render down. Loads of spices and NO salt.

recipe updated Oct 8, 2019


  • Vegetable oil icon
    Vegetable oil
    4 tbsp (59ml)
  • Onion icon
    x 2 (about 280g)
  • Chicken pieces icon
    Chicken pieces
    500g (about 6¼)
  • Vegetable oil icon
    Vegetable oil
    1 tsp (5ml)
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Chili powder icon
    Chili powder
    1 tsp (3g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Chicken stock icon
    Chicken stock
    500ml (2⅛ cups)
  • Creamed coconut icon
    Creamed coconut
    40g (about ½ cup)
  • Sultanas icon
    60g (about ½ cup)


  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Saucepan

Step preview

  1. Add vegetable oil and onion to a clean saucepan
  2. Cook until light golden then set aside - 30 min, medium heat
  3. Add vegetable oil and chicken pieces to a clean saucepan
  4. Cook until light golden then set aside - 20 min, medium heat
  5. Add vegetable oil, garlic clove, ground cumin, chili powder, ground turmeric and garam masala to a clean saucepan
  6. Cook until bubbles form
  7. Transfer spices to chicken
  8. Transfer onions to chicken
  9. Add chicken stock, creamed coconut and sultanas to the chicken
  10. Cook until thickened - 30 min, medium heat
  11. Serve
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