• 6 chicken thighs on the bone or jointed pieces (allow 1 -2 thighs depending on size ) about 1.5 kilos
  • Salt and pepper to season
  • 4 tablespoons oil
  • ½ cup Stone’s Premium Alcoholic Ginger Beer


  • 1 onion diced
  • 4 cloves garlic
  • 1 tablespoon grated ginger
  • 1- 2 chillies seeded and chopped
  • Pinch of salt
  • Pinch of white pepper
  • ¼ cup vegetable oil
  • 3 tablespoons curry powder
  • 1 tablespoon curry leaves optional
  • ¼ cup Stone’s Premium Alcoholic Ginger Beer
  • ½ cup coconut cream
  • 1 can crushed tomato


Season chicken pieces with salt and pepper, coat with oil and place into a large baking dish or use a cast iron casserole pot with ½ cup Stone’s Premium Alcoholic Ginger Beer. Bake in a hot oven at 200oC (180oC fan forced) for about 15- 20 minutes until the skin has turned lightly golden brown in colour.  Then cover chicken with curry sauce, place either alfoil over top or cover with a lid turn down heat to 180 oC (160oC fan forced) and bake for a further 40 minutes.


In a small food processor blitz the onion, garlic, ginger, chilli, and salt to form a thick paste. In a large saucepan on a medium heat, fry onion mix in vegetable oil for 2 -3 minutes to bring out the pungent flavours. Add curry powder and optional curry leaves and fry for about a minute being careful not to burn it. Then add coconut cream cooking for a further couple of minutes, then add Stone’s Premium Alcoholic Ginger Beer and bring to the boil, then add the tomatoes. Cook this through for about 10 minutes and finally add to chicken thighs to bake in the oven.