My Curried Chicken Patties with Willow Creek Oil

Curried Chicken Patties in Tomato Coconut Sauce
in the pan before garnish

Chicken patties are available in some supermarkets and if you prefer to use them, this recipe works as well.

Chicken Patties

You’ll need
2 large eggs
2 fat cloves garlic, peeled and mashed fine
2 tsp finely chopped parsley
2 Tbs cream
Sea salt & freshly ground black pepper
500g minced chicken, you can use deboned thighs, or breast
Willow Creek Garlic Infused Olive Oil

What you’ll do
In a large bowl, beat the eggs with the mashed garlic, parsley, cream and season well with the sea salt and freshly ground black pepper. Add the chicken and mix well. Shape into 12 patties and set aside in the fridge. When your curry sauce is ready fry them evenly and gently, to brown them on both sides, but not to cook, in a non-stick pan with a slick of Willow Creek Director’s Reserve or Gourmet Squeeze.

Tomato Coconut Curry Sauce
2 medium onions
Willow Creek Garlic Infused Olive Oil
1 to 1½ Tbs mild curry powder

[use medium or hot depending on your taste] 2 tsp Turmeric
1 tin Chopped Tomatoes [use Italian, they are sweeter] 1 400g tin of Coconut Milk
Sea Salt and freshly ground black pepper
Chicken stock if required
4 Tbs fruit chutney

To serve
Double Thick Yoghurt
Coriander leaves

What you’ll do
Sliced the onions into 6 wedges per half.  Fry gently to golden brown and then add the curry powder and turmeric.  Fry gently for a short while to release the aromas and flavours from the curry.  Add the tomatoes and coconut milk.  Season well with the sea salt and freshly ground black pepper. Allow to simmer for about 20 minutes over low heat.  Add stock if too much evaporates.  Take the browned chicken patties and add them to the sauce and cook for about 30 minutes to cook them through, adding more stock as the patties cook, if you need to. Stir in the chutney, taste and reseason the sauce if necessary.  Serve from the pan with spoons of the yoghurt dotted about and sprinkle with whole coriander leaves.

One of my best, the Willow Creek ‘Gourmet Squeeze’

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