This must cook curry comes from the boys behind Three Blue Ducks (Bronte & Byron Bay) Mark Labrooy & Darren Robertson. This recipe is the cover dish from their brilliant cookbook "Real Food" -  packed with over 100 delicious recipes made mostly with whole foods. 

"Coming from the UK, I'm obsessed with curry. As a kid , if Mum was cooking curry we would get really excited. I remember her joining a curry club and being really passionate about experimenting with different recipes. Well, there are thousands of curry recipes out there, from all over the world.  This one is a good one to start with, nothing tricky, with readily available ingredients" said Darren.

30 Minutes. Blender Required. A MUST COOK dish!

Serves 2.

400g free range skinless chicken thigh fillets
3 sprigs coriander
6 curry leaves
5 cloves of garlic
4cm ginger
1 long red chilli
1 brown onion
1 tin diced tomatoes
1 cup chicken stock 
100g natural yogurt
1 lime
3/4 cup long grain rice
1/2 tablespoon fish sauce
1/2 tablespoon soy source
1/2 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala

Cook rice
Using absorption method, cook rice. Place rice in saucepan with 1.5 cups of water. Bring to the boil until liquid is completely absorbed. Cover pot remove from heat and set aside for a minimum of 15 minutes.

Prepare curry
Roughy chop the onion, garlic and chilli. Heat a large sauce pan over a medium heat with a generous drizzle of olive oil and fry the curry leaves until fragrant. Combine curry leaves, onion, garlic and chilli  in a food processor and blend to form a smooth paste. Cut chicken into bite sized pieces.

Cook curry paste & prepare chicken
In a large saucepan, gently fry over a low heat the paste and spices for 6-8 minutes, stirring constantly with a wooden spoon to prevent it catching. Add a tin of tomatoes and cook for 5 minutes. Add the chicken and pour in the chicken stock and cook until slightly thickened - about 10 minutes. Then, when you're happy with the thickness of the sauce, turn the heat down to low and simmer for 8-10 minutes. Once the chicken is cooked, season to taste with fish sauce and soy sauce. Stir through half the yoghurt and half the coriander leaves roughly chopped.

To serve
To serve, sprinkle over the remaining coriander, squeeze over the lime, drizzle with the remaining yoghurt and serve with rice.

This recipe was created by Three Blue Ducks. For more information visit


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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February 03, 2016 by Timothy Ryder
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