Chicken curry

Chicken curry

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  • 4
  • Easy
  • 15 minutes
  • 20 minutes


  • 1 whole chicken, cut into portions and skinned
  • 1/2 t turmeric, plus extra for dusting
  • 3 T sunflower oil
  • 3 cardamom pods
  • 1 piece cinnamon
  • 4 cloves
  • 2 onions, thinly sliced
  • 1 T butter
  • 2 large tomatoes, grated
  • 1 T tomato paste
  • 2 t garlic, crushed
  • 1 2cm piece fresh ginger, grated
  • 3 t coriander powder
  • 2 t cumin powder
  • 2 t chilli powder
  • 8-10 small potatoes, peeled and quartered
  • roti, for serving

Cooking Instructions

Dust the chicken pieces in turmeric. Heat the oil in a large saucepan. Fry the cardamom, cinnamon and cloves to release their aromas.

Add the butter and onion, and fry until translucent. Add the grated tomato, tomato paste and garlic, and cook over a low heat to form a thick sauce.

When you see the oil rising to the surface of the sauce, add the chicken pieces, ginger, dhania, cumin and chilli powders, and turmeric.

Add 375ml (1½ cups) boiling water and braise the chicken for 20 minutes, or until the meat is cooked through. Add the potato and cook for another 20 minutes, or until the potato is soft.

Serve with roti.

Cook's Note: adapted from the book Hunger for Freedom by Anna Trapido (Jacana Media, 2008)

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