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Indian Curry


A simple Indian Curry recipe which can be adapted using different vegetables, or made vegetarian by simply switching the chicken for lentils or beans.

This recipe creates approximately 8-10 portions.

Time on the hob approx. 20 minutes.

Time in the Wonderbag = Approx. 5 hours.


- 500g free range chicken thighs

- 2 x tin tomatoes

- 1 x tin coconut milk

- 1 x tin chickpeas

- 1 x jar curry paste

- 1 x courgette (chopped)

- 1 x onion (diced)

- 2 x peppers (diced)

- Salt & pepper

- 2 x veg OXO cubes

- Optional: 2 x table spoon garam masala


1. Fry off the vegetables for five minutes

2. Add the curry paste and stir, leave to cook for a few minutes

3. Add the tinned tomatoes and coconut milk

4. Optional: add OXO cubes, seasoning, and additional curry powder

5. Add the chickpeas and leave to boil for five minutes

6. Add the chicken thighs (whole or diced), boil for a further ten minutes

7. Turn off the gas and transfer the pan to the Wonderbag

8. Leave to cook for a approximately five hours

9. Serve with rice


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