Chicken Curry Hotpot

Serves: 4
Preparation Time: 10
Cooking Time: 35


  • 1kg chicken thigh fillets
  • 1L Campbell's Real Stock - Chicken
  • 2 tbsp mild Indian curry paste
  • 500g potatoes, peeled and cut into 4cm pieces
  • 500g sweet potato or kumara, peeled and cut
    into 4cm pieces
  • coriander leaves, to serve
  • natural yoghurt, to serve


  1. Trim the chicken and cut into large bite size pieces.

  2. Combine chicken, Campbell's Real Stock, curry paste, potato and sweet potato in a large heavy based saucepan and bring to the boil.

  3. Reduce the heat and simmer gently, uncovered, for 30 minutes or until the potatoes and chicken are tender and cooked through. Serve with coriander leaves and some yoghurt, if desired.

  4. This is great with naan bread. For variation, other vegetables such as green beans, broccoli, cauliflower or peas can also be added to the recipe.


From the Blog:

Follow Us: