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Chicken curry with courgettes

Chicken curry with courgettes

Courgettes, no matter the weather are a great crop to have in a kitchen garden. But they always produce so much. The good thing is, they can be added to just about any dish, a curry is always a good option. So here is mine "chicken curry with courgettes" and a good dollop of creme fraiche at the end, yep never too far from my French roots!

image with a blue pan on a wooden table, filled with bits of chicken in a tomato sauce and parsley on top, recipe available at cookery school Gourmandises Academie, Cambridge


This recipe is for 4 people

3 courgettes cut into small pieces

1 chopped onion

4 cloves of garlic

Ginger (the size of a table spoon) 

1 TBSP of tomato puree

2 TBSP of hot chicken curry powder (mild, if you don’t like the heat)

4 chicken thighs, cut into pieces, with the bone and skin

200 ml of water

A dollop of creme fraiche

Fresh coriander to sprinkle on before serving

Vegetable oil


I use chicken thighs because they have much more flavour than the breast, with the skin on please! But if you must, use breast.  

I know this is not the way they do it in India, but I like to brown my meat for extra flavour. So, in a pan, add two to 3 TBSP of vegetable oil and fry your pieces of chicken until golden brown. Then, add your chopped onion and stir for a minute or two. Crush your garlic and ginger into a paste and add to the mix. Add your curry powder and courgettes and stir. Finally add your tomato puree. Pour your water, stir, turn the heat down and let your curry seemer for half an hour. 10 minutes before the end, add a good dollop of creme fraiche.  Springle with fresh coriander before serving. Serve with basmati rice or a gorgeous bit of naan bread. 

Bon appétit!


As it is courgettes season, you might also want to check out my Malaysian inspired pickeld courgettes.