I’ll never forget the first time I made this curry — it was one of those grey, half-hearted evenings where nothing sounded good… until the garlic hit the pan. Suddenly, the kitchen was filled with this warm, spicy, citrusy thing that made me feel like I’d just wandered into a bustling Southeast Asian café. Not even exaggerating. The kaffir lime, the belachan, the lemongrass — it’s bold, unapologetic, and totally addictive.
James Martin’s take on chicken curry isn’t just your average “quick fix” dinner. It’s a proper dish, rich in aroma and character. Yes, the curry base takes a few more ingredients than your weeknight jarred sauce, but believe me, once you taste it, you’ll want to double-batch it every time and stash it in the freezer like treasure. Because it is treasure.
This curry’s got a story in every bite — it’s comforting without being boring, fragrant without being fussy, and just spicy enough to keep you going back for another spoonful. Or three.
Why You’ll Love It
- The Yeye Curry Base is next-level: Think lemongrass, galangal, coconut — all the aromatic things you never knew you needed in your curry.
- Uses juicy chicken thighs: Tender, forgiving, and hard to mess up. Perfect every time.
- Customise it easily: Like it fiery? Add more chillies. Want it creamier? More coconut milk. It’s your call.
- Heats up beautifully: Possibly even better the next day — like most great curries.
- Satisfying but light: No heaviness here, just layers of flavour.
- It’s a showstopper: Perfect for dinner guests who think they’ve tried every curry under the sun.
Ingredients
For the Yeye Curry Base (makes 1 litre — freeze leftovers!):
- 140g shallots, peeled
- 60g garlic, peeled
- 22g lemongrass, finely sliced
- 6g galangal, peeled and sliced
- 15g green chilli padi (bird’s eye)
- 7g belachan (shrimp paste)
- 2.5g white peppercorns
- 25g cooked rice
- 2.5g kaffir lime leaves
- 2 bruised lemongrass stalks
- 500ml coconut milk
- 7.5g salt
- 10g sugar
- 250ml water
For the curry:
- 250ml of the curry base
- 1kg chicken thighs (boneless, skin on), cut into chunks
To garnish:
- Finely sliced kaffir lime leaves
How to Make It
Get your curry base going:
Toss the shallots, garlic, lemongrass, galangal, chilli, belachan, peppercorns, and rice into a blender. Blitz until smooth — it’ll be pungent, but that’s the magic. Add a splash of water if it struggles.
Simmer it low and slow:
Scrape your paste into a saucepan over low heat. Stir in the coconut milk and the water. Add the lime leaves and bruised lemongrass. Let it bubble gently for 5–10 minutes to mellow out and get friendly.
Bring on the chicken:
Now add your chicken pieces straight into the sauce. Don’t pre-cook them — the simmering base does all the work. Stir, then add the salt and sugar.
Let the magic happen:
Keep the heat low and simmer everything for about 20–25 minutes. Stir it now and then. The sauce will thicken and the chicken will turn tender and juicy — almost fall-apart good.
Taste and tweak:
Once the chicken’s done, have a little taste. You might want a pinch more salt or sugar depending on your coconut milk or chilli strength. Adjust to your liking — trust your tongue.
Finish with lime leaves:
Sprinkle the thinly sliced kaffir lime leaves over the top just before serving. They give a fresh citrus punch that lifts everything up.
Common Mistakes and How to Dodge Them
It tastes bland — what happened?
You probably skimped on belachan or didn’t let the curry simmer long enough. Give it time to build depth.
My curry split or looks oily.
Too much heat too fast. Keep things gentle and low. Stir regularly and use full-fat coconut milk.
The chicken’s dry.
Boneless thighs are forgiving, but don’t overcook them to oblivion. Twenty to thirty minutes is usually perfect.
Why is it watery?
The base hasn’t reduced enough. Simmer with the lid off for the last 10 minutes and let it thicken naturally.
Storage and Reheating
- Fridge: Lasts 2–3 days, sealed tight. Flavour deepens — win.
- Freezer: Freeze the curry base or the full curry for up to 3 months. Defrost overnight in the fridge.
- Stove Reheat: Add a splash of water, reheat gently for 10 minutes. Stir often.
- Microwave: Medium power for 2–3 minutes, stirring halfway. Cover it or risk a curry explosion.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can — but it’s riskier. Breast dries out quickly. Thighs are juicier and more forgiving.
What can I use instead of belachan?
It’s hard to replicate, but a dash of fish sauce or anchovy paste comes close. Or skip it if needed — but you’ll miss that funky umami edge.
Can I make this vegetarian?
Absolutely. Use tofu or roasted veggies and swap chicken stock for veg stock. The curry base is plant-friendly.
Is it very spicy?
The heat is mellow, but you can scale the chillies up or down depending on your taste buds (and guests!).
Nutrition Facts (Per Serving)
- Calories: 243
- Fat: 11g
- Saturated Fat: 1.5g
- Carbs: 7.5g
- Sugars: 2g
- Fiber: 1.5g
- Protein: 28g
- Sodium: 73mg
- Potassium: 373.6mg
Try More James Martin Recipes:
James Martin Chicken Curry
Description
Juicy chicken thighs simmered in a vibrant homemade Yeye curry base with coconut, lemongrass, and kaffir lime — bold, rich, and deeply aromatic.
Ingredients
For the curry base:
For the curry:
Instructions
- Blend all curry base ingredients into a paste.
- Simmer paste with coconut milk and water, add lime leaves and lemongrass.
- Add chicken thighs, salt, sugar. Simmer 20–25 mins.
- Adjust seasoning, garnish with fresh lime leaves, serve hot.
Notes
- Freeze leftover curry base for easy next-time dinners.
- Don’t rush the simmering — flavour builds with time.
- Use full-fat coconut milk for the richest result.
- Belachan can be strong — start light if you’re unsure.