Haggis Curry Recipe

Chicken and Haggis Curry

Serve 3-4 portions


  • 150 g. of Haggis cubes (about 2-3 slices)
  • 1 Whole Chicken (Cut into pieces)
  • 1 clove of garlic (chopped)
  • 120 g. finely chopped white onion
  • 1 handful of chopped fresh coriander
  • Chicken stock about 500 ml.
  • 2 teaspoons of garam masala
  • 50g of freshly chopped ginger
  • 2 teaspoons of ground coriander seed
  • 1/2 teaspoon of cumin
  • A can of tomotoes (about 340g.)
  • 2-3 pinches of salt
  • 1-2 tablespoon of olive oil
  • 120g. of chopped fresh tomatoes
  • 2-3 dry chillies


  1. Put the pot on a medium high heat and add pieces of chicken, then add water just to cover the chicken.
  2. Add a pinch of salt and cook for around 30 mintues.
  3. Take the chicken out of the pot and set aside. Also set chicken stock aside.
  4. Put a casserole pot on a medium high heat and add 1-2 tablespoons of olive oil.
  5. Add garlic, onion and dry chillies into the pot and stir well for 2-3 minutes until they release flavour.
  6. Add fresh tomatoes and cook further for about 5 minutes, then add the rest of ingredients, apart from chicken. Stir until all ingredients are mixed well.
  7. Place the pre-cooked chicken back to the pot and cook for further for 15 mins. If it is too dry keep adding stock or water.
  8. Turn the heat off and let it rest for 5 mins before serving.
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