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Italian Chicken Curry Recipe from Fantastico! by Gino D’Acampo

Skill Level:
Categories: Curry Party


  • 3 tbsp Olive Oil
  • 1 large onion, finely sliced
  • 4 curry leaves
  • 1.2kg skinless, boneless chicken breasts, cut into 3cm cubes
  • 50ml double cream
  • 100g sliced salame Milano, cut into strips
  • 180ml coconut milk
  • Fresh coriander leaves, to garnish
  • Salt
  • For the curry paste use below:-
  • 3 green chillies, deseeded and chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 3 garlic cloves
  • 1 tsp grated fresh ginger root
  • 1/2 tsp ground cinnamon
  • 2 tbsp olive oil


  1. To make the paste, put the chillies, coriander, turmeric, garlic, ginger and cinnamon in a blender with the olive oil, 2 tablespoons of cold water and a couple of pinches of salt. Blitz to make a coarse paste.
  2. Heat the olive oil in a large wok and fry the onion with the curry leaves over a medium heat for about 3 minutes until the onions have softened. Add the paste and cook for a further minute.
  3. Add the chicken to the wok, mix well to coat with the sauce and cook for 5 minutes, stirring occasionally.
  4. Add the cream, salame and coconut milk and cook, uncovered, over a medium heat for a further 8 minutes until the sauce starts to thicken.
  5. Serve immediately, sprinkled with fresh coriander and your favourite fluffy rice.