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Delicious Tomato Chicken Thigh Curry

The best Chicken curries use thigh meat! Thigh meat locks in much more moisture than breast meat, meaning that you can cook the curry for a longer time which will bring the best out of the spices you add. This curry won't make you cry with heat following these measurements - feel free to add more spice to your taste. Springfield also do diced chicken leg meat which will take some of the hard work out for you! Serves 4


  • 6 x Organic or Free Range Springfield Chicken Thighs (Boneless)
  • 2 Medium Onions
  • 2 Cloves of Garlic
  • Thumb of ginger
  • 1 Chilli (Seeds in or out, you decide!)
  • 2 Bell Peppers (Red/Orange/Yellow will work best)
  • Sunflower Oil to fry
  • 1 Tin of Chopped Tomato's
  • 2 Generous Tablespoons of Medium Curry Powder
  • 1 Teaspoon of All Spice
  • 1 Tablespoon Mango Chutney
  • Salt & Pepper to season
  • A couple of sprigs of sage to garnish