Sweet & Spicy Chicken Curry

This is a sweet, gently spiced and deeply comforting curry. If you’ve never tried raisins in a curry before, you’ll be amazed at how delicious it is. And don’t be tempted to leave out the sugar – it’s the magic ingredient!

Feeds 4


1 tbsp butter

1 tbsp olive oil

1 large onion, finely diced

Salt and pepper

3 – 4 cloves garlic, chopped

½ cup raisins

2 heaped dessert spoons of curry paste (I like a medium paste for this)

1 tin coconut milk

4 boneless, skinless chicken thighs, cut into bite-sized pieces

2 red peppers, sliced

3 heaped tsp sugar

Fresh chilli, to serve (optional)


In a heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion and a generous pinch of salt and pepper and cook for 10 minutes, until softened. Add the garlic and raisins and cook for a minute or so, then add the curry paste and cook for a minute or two to wake up the spices. Add the coconut milk and sugar, stirring to combine. Bring the sauce to a simmer and add the chicken and peppers. When the curry comes up to a boil, turn the heat down to a simmer and cook for 30 minutes uncovered, stirring occasionally. Check the chicken is cooked by cutting into a piece. Then, taste the sauce and add more salt and pepper, if required.

Serve with fluffy rice and chopped fresh chilli.

One thought on “Sweet & Spicy Chicken Curry

  1. This has become one of our regular meals! Love it. We found lower fat coconut milk, and it works. Have to confess that I cut down the amount of sugar substantially, and suspect that the brand of curry paste might make a difference to how much sugar this needs.

    Liked by 1 person

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