Tandoori Chicken Curry

A delicious chicken curry using Cocavo Coriander, Lime & Ginger and Mel's Tandoori Chicken Paste

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 500 gms Chicken Thigh meat Boned
  • 1 tbsp Cocavo Coriander, Lime & Ginger
  • 1 each Brown Onion Diced
  • 1 tsp Grated Ginger
  • 1 tsp Chopped Garlic

Salt & Pepper to taste

  • 1 pkt Mel's Gourmet Tandoori Marinade
  • 200 ml Coconut Cream


  1. Dice the chicken thighs into large cubes, add 1 packet of Mel's Tandoori Chicken Marinade, mix well, cover & refrigerate for at least 30 minutes.

  2. Heat the Cocavo Oil in a frying pan or wok, add the chopped onion and saute until the onion is just cooked.

  3. Add the ginger & garlic to the cooked onions and continue to saute for 2 minutes.

  4. Add the marinated chicken thigh meat to the onion, garlic & ginger and cook until the chicken starts to brown. Keep the meat moving to avoid the marinade from burning.

  5. Once the chicken is browned, add the coconut cream, stir through the chicken, cover and simmer on a low heat until the chicken is cooked through.

  6. Serve with steamed white or brown rice and garnish with fresh coriander.

  7. To spice up your rice, we recommend stirring about 1 teaspoon of Cocavo Chilli & Lime through the hot cooked rice.

Recipe Notes

Mel's Tandoori Chicken Marinade is available online from Mel's Gourmet Indian at Home website -