Chef Warren’s Chicken Curry

The seasons are changing, and now it’s time to switch from the barbecue to the stove. Try whipping up something warm and comforting tonight – try Chef Warren’s delicious and easy chicken curry recipe.


1 package chicken thighs, boneless skinless
4 cardamom seeds
2 tbsp fresh garlic
4 tbsp fresh ginger
1 tbsp sesame oil
cracked black pepper and salt
4 tbsp curry powder
1/2 tbsp dried basil
1 white onion, chopped
1/4 green cabbage, chopped
2 stems of celery, chopped
2 large carrots, peeled and chopped
1 white potato,  roughly chopped
1 cup mushrooms, sliced in half
1/2 tin coconut water, with pulp
1 container chick broth
Corn flour + water, for thickening


Preheat pot at medium heat until water beads.

Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.

Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.

Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar.

After another 10 minutes, add corn flour slurry to thicken.

Pull up heat a bit and cook for 12-15 mins.

Readjust seasonings if necessary.

– Chef Warren at