Chicken

One-pot chicken curry with crispy paratha crust

Name: One-pot chicken curry with crispy paratha crust recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 20.00 ml vegetable oil; 1 onion, halved, thinly sliced; 100g curry paste; 2 tsp garlic paste; 2 tsp ginger paste; 2 tomatoes, finely chopped; 400g can coconut cream; 600g chicken thigh fillets, cut into 3cm pieces; 300g pumpkin, peeled, cut into 3cm chunks; 1/4 small cauliflower, cut into florets; 3 frozen parathas, cut into 2cm strips (see recipe notes); Cooking oil spray; Nigella seeds, to sprinkle; Steamed rice, coriander and sliced chilli, to serve

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20m

45m

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by Lucy Nunes

Delicious Team

May 19, 2026

"Frozen paratha (South Asian flatbread) has become a freezer staple in my kitchen. Crisp and flaky, they make every saucy curry that little more delicious. Here we’ve popped them over an easy chicken curry to make this weeknight dinner a little more fun." – Lucy Nunes

You’ll need a large heatproof baking dish for this recipe.

1 tbs vegetable oil
1 onion, halved, thinly sliced
1/3 cup (100g) korma paste
2 tsp garlic paste
2 tsp ginger paste
2 tomatoes, finely chopped
400g can coconut cream
600g chicken thigh fillets, cut into 3cm pieces
300g pumpkin, peeled, cut into 3cm chunks
1/4 small cauliflower, cut into florets
3 frozen parathas, cut into 2cm strips (see recipe notes)
Cooking oil spray
Nigella seeds, to sprinkle
Steamed rice, coriander and sliced chilli, to serve

Method

1.

Heat the oil in a large heatproof baking dish over medium-high heat. Cook onion, stirring occasionally, for 3 minutes, or until well browned. Add pastes and tomato and cook, stirring, for 2-3 minutes, until tomato breaks down. Add coconut cream and bring to the boil, scraping up any brown bits from base of pan with a spoon. Add chicken and vegetables and stir to combine. Cover and reduce heat to medium-low (use foil if your baking dish doesn’t have a lid). Cook for 25 minutes.
2.

Preheat oven to 230°C/210°C fan-forced.
3.

Arrange parathas on top. Spray with cooking oil and sprinkle with nigella seeds. Bake for 15 minutes, or until top is golden and puffed. Serve with steamed rice, coriander and sliced chilli.

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Recipe Notes

Parathas are easy to cut and handle while still frozen.

The curry can be made ahead and stored in an airtight container in the fridge for up to 3 days. Leftovers will last in an airtight container in the fridge for up to 5 days (but crispy parathas will soften).