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Dukkah Butter Curry
Dukkah Butter Curry
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Dukkah Butter Curry

Regular price $0.00
  • 50ml Telegraph Hill Lemongrass Makrut Lime and Chili EVO
  • 8 skinless boneless chicken thighs, cut into chunks
  • 1 white onion, finely chopped
  • 3 garlic cloves, crushed
  • 2tsp fresh ginger, grated
  • 100g Telegraph Hill Dukkah Butter
  • 300ml coconut milk (or Coconut cream for a creamer curry)
  • 400g can chopped tomatoes
  • cooked basmati rice, to serve
  • coriander & roast peanuts to serve
  1.  Heat 1/2 of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden.
  2. Fry the onion for 8 minutes until softened
  3. Add the garlic and ginger and the remaining oil and fry for 1 min.
  4. Stir in the Telegraph Hill dukkah butter, coconut milk and tomatoes, and bring to a simmer.
  5. Return the chicken to the pan and cook for 30 mins until the sauce thickens and the chicken is cooked through.
  6. Serve coriander, roasted peanuts and rice.


I have always had a love for “curries”. This one is quick to cook and doesn’t require 100’s of ingredients while still being extra tasty.

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