How to Make: Chicken Curry

18 November, 2021

Curries are the perfect dish to be shared, sat around the table with your loved ones, and by including just 1-2 teaspoons of Sciiona, you and your whole family can reap the benefits of this superfood.  

Remember, Sciiona is safe and beneficial for people of all ages including the elderly, children and even babies so you can all indulge in this simple yet nutritious dish. And as Sciiona has all the benefits of moringa but without the bitter taste, you can fully enjoy the delicious notes of coconut, garlic and ginger that excuse from this dish. Check out the recipe below: 

How to Make Chicken Curry  


6 chicken thighs, boneless and skinless 

1 tablespoon sunflower oil 

1 white onion, thinly sliced 

2 garlic cloves, crushed 

1 thumb-sized piece of ginger, grated 

3 tablespoons of tikka spice paste (or korma if you like less spice) 

400g can chopped tomatoes 

1 can of coconut milk 

Salt and pepper to taste 

Basmati rice to serve 

1-2 teaspoons Sciiona 


In a large frying pan, heat sunflower oil on a medium heat. Add onion and pinch of salt and fry for 8 to 10 minutes until the onion has turned golden brown. Add garlic and ginger and cook for a further minute.  

Chop chicken into chunks and add to pan and fry for 5 minutes, making sure the chicken is fully cooked, before stirring in the tikka spice paste, tomatoes and the can of coconut milk. Bring to a boil and lower to a simmer, continue to cook on a low heat uncovered for 25 to 30 minutes until rich and slightly reduced. 

Add 1-2 teaspoons of Sciiona to curry and mix through thoroughly. Serve with your favourite naan and basmati rice. 

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