Want to re-create a classic Twelve Apostles curry? Bea Tollman shares one of her signature dishes for you to try at home. Complete with rice, poppadoms and a warm butter roti for a satisfying and tasteful meal.


(Serves 5 - 6 people)

Curry sauce

  • 25g garam masala
  • 5g paprika
  • 5g turmeric
  • 40g butter
  • 2 bay leaves
  • 1 onion
  • 4 cloves of garlic, finely chopped
  • 20g ginger, freshly grated
  • 2 tomatoes, chopped
  • 800ml of chicken stock
  • 50ml chutney
  • 200ml coconut cream
  • 1 tsp salt
  • 2g pepper


  • 1kg chicken breast, cubed
  • 50g 11 in 1 masala
  • 150ml canola oil
  • 50g salt
  • 50g fresh parsley
  • 50g fresh coriander


For the sauce

  1. Blend or finely chop your onion, garlic and ginger to a fine puree
  2. Roast all the spices in a pan in order to reduce the flavour and natural oils
  3. Heat a large pot until boiling, add some oil and then add finely chopped onion and sautée for 10 minutes until nice and caramelised
  4. Add spices and cook, remember to keep stirring

For the chicken

  1. Marinate your chopped chicken pieces in the herbs
  2. Sautée the chicken pieces with oil and curry spice until cooked
  3. Add the curry sauce and warm until heated through garnish with fresh coriander