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  • 8 chicken thighs, diced
  • 2 onions, finely sliced
  • 4-6 tomatoes, chopped
  • 2 large potatoes, roughly diced
  • 2 cups of frozen peas
  • 2 heaped tablespoons of curry powder (any heat you want)
  • 4 cloves of garlic, crushed
  • A thumb of ginger, grated
  • 2 bay leaves
  • 2 tablespoons of Nando's Hot PERi-PERi sauce
  • 2 chicken stock cubes
  • A large handful of coriander, chopped
  • Vegetable oil
  • Cornflour and water thickening mix (2 tablespoons of flour, half cup water)
  • Salt and pepper to taste

Cooking Instructions

2 Preheat a pan over a medium to high heat using vegetable oil.
3 Fry onions, garlic and grated ginger until golden brown.
4 Add chicken, cook for a few minutes until white.
5 Add curry powder, tomatoes, Nando’s Hot PERi-PERi Sauce, potatoes, chicken stock cubes and the bay leaves, then pour boiled water in until it's just about covered.
6 Bring to the boil, then turn down and simmer on a low heat covered for an hour.
7 Take off the heat and add the flour thickener. Give it a good stir through and put back on the heat for 10 mins.
8 Add peas, chopped coriander and salt and pepper to taste.
9 Scoop out a bread roll and pour curry in.

This recipe uses:

Hot PERi-PERi sauce

Packed with flavour and just the right amount of heat, Hot PERi-PERi’s the perfect way to turn a meal into a tasty and fiery treat!
Find out more