Slurry Curry

A basic curry I use for experimenting with different thickeners. You’ll notice I like to try different things with recipes and this one was born exclusively for the purpose of testing thickeners. The name comes from the slurry you make with cornstarch and water which funnily I never use, but the rhyming name was too much to resist.


1 Chicken Breasts
160ml Chicken Stock (1/2 Stock Cube)
1 Tsp Curry Powder
1/8 Tsp Black Pepper
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1/2 Tbsp Fresh Ginger, Grated
1 Tbsp Olive Oil

For Thickening

1 Tbsp Coconut Flour and 30ml Water 1 Tbsp Rice Flour and 30ml Water 1 Tbsp Buckwheat Flour and 30ml Water 1/2 Tbsp Whole Chia Seeds (No Need for Water)
1 Tbsp Chestnut Flour and 30ml Water

Optional: 1/8 Tsp Ground Long Pepper, 1/8 Tsp White Pepper


1. Heat Olive Oil in a pot and when melted add Onion, Ginger and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Curry Powder and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Stock and stir, bring to boil and then reduce to a simmer and cook for 10 minutes.

4. Mix Flour of choice and Water to form a paste and add to pot, mix until dissolved and then cook for a further 10 minutes.


Rooibos/Wild Rooibos Curry: Steep two Teabags in 150ml of Hot Water while preparing everything else. Dissolve 1/2 Stock Cube in 10ml of Hot Water and add to Rooibos. Add the same time as you would stock.


3 thoughts on “Slurry Curry

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s