Alan`s Duck Curry

Preparation Time: 10 -15 mins
Notes: You can use chicken or pork fillet for this didh as they work equaly as well.
This recipe was taken from my Ready in Minutes cookbook.

Image by Moe Kafer

  180g breasts of Duck (skin removed for healthier option) (chopped into 1 ½ pieces)

1 tsp cinnamon [ground]
2 tsp black cumin seeds
2 tblsp oil [corn, peanut or olive
2 med onions [peeled and cut into 6]
3 cloves garlic [sliced]
2 green chilli peppers [chopped fine with seeds]
1 tblsp hot curry powder
75ml tinned coconut cream or Chicken stock (for healthier option)

1 tblsp tomato puree
2 tomatoes [chopped]
½ tsp paprika

salt and pepper 
1 lime ( zest and juice)

1 Heat the oil in a large pan
2  Add the onion and cook for 2 – 3 mins
3  Add the garlic, followed by the curry, chilli, paprika, cumin seeds and cinnamon and cook for a further 2 mins until fragrant…stirring continuously
4  Season the duck breasts pieces with salt and pepper and add to the hot spice pan and stir well…coating the spice mix all over the chicken pieces
5  Add the tomatoes, tomato puree and keep over a fierce heat, stirring occasionally…cooking for 3 – 4 mins
6 Add the coconut milk or stock and bring back to the simmer…cook for a further 2 – 3 mins
7   Finally add the zest of the juice of lime …stir well and serve with rice 
Serves: 4
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