Today’s recipe is a rustic and authentic, Indian chicken curry. This is a fabulous dish, perfect for dinner with the family, or to serve guests. Using a good-quality curry powder or paste takes all the work out of making this. For the best flavour, make it the day before and reheat. This curry uses whole pieces of chicken instead of chopped up pieces of chicken, which is a little bit different to your ordinary curry.
Preparation & Cooking time: 1 hour 5 mins
Serves 6 people
Ingredients
- 6 pieces of chicken (thighs and legs) – with the skin on for flavour
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp curry powder or paste
- 500ml chicken stock
- 1 tablespoon tomato purée
- 1 teaspoon sugar
- 2 tablespoons Greek-style (plain) yogurt
- Salt, black pepper paprika
- chopped fresh coriander to garnish (optional)
- Rice
Method
Cook your rice according to the instructions on the packet. Wash and rinse the rice, until the water is clear. Place in a saucepan/pot with double the amount of water; a little salt and a drop of oil. Allow to boil, reduce the heat to low and cover the pot with a lid. Cook for 10-15 mins without uncovering the pan.
Season chicken with salt, pepper and paprika
Heat the oil in a deep frying pan or wok. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Add and cook the onions in the pan for 5 minutes until golden brown, add the garlic and curry powder or paste; stirring continuously.
Add the stock, tomato purée and sugar. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until cooked through, turning the chicken pieces halfway through.
Remove the chicken to a serving dish. Heat the sauce on high heat for 2–3 minutes until thickened. Take the pan off the heat and stir in yoghurt. Add extra seasoning (salt, pepper, paprika) if necessary; pour the sauce over the chicken. Scatter chopped coriander over the top.
Serving
Plate up your fluffy rice; and spread the thick and creamy chicken curry over the top. Enjoy
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.
This looks tasty. I will instruct my wife to make that for my lunch.
My brother Harrysen, can’t you for once surprise your wife and instruct or rather ask yourself to make that for her lunch. Lyonse kamo abakashi eba ipika lol
INSTRUCT!!!!! MY FRIEND, WHY DON’T YOU COOK YOURSELF? IT’S YOU WHO HAS READ THE RECIPE, SO IT’S YOU TO GO AND PRACTICE WHAT YOU HAVE READ. IT’S NOT ALWAYS YOUR WIFE TO COOK FOR YOU. COOK DINNER FOR YOUR FAMILY, TOO.
I enjoy chicken curry as long as it is not too spicy . I would suggest that you do not add sugar, it will be more healthy that way.
Lelo I will enjoy! Thank you ba Kanta
Kanta,
The chicken looks delish Kanta -Marry me. You look like would make a good homekeeper
Chef Kanta, Don’t be lazy in final presentation of your dish it is key…You could have used turmeric seasoned rice for that matching yellow colour with the chicken.
When I cook my Chicken Curry I use canned unsweetened coconut milk for that depth in flavor instead of plain yogurt and I also opt for skinless chicken pieces and adjust the seasoning with lemon juice, salt and pepper. For garnishing I use cilantro (Coriander) and mint leaves.
brother Jay, you do realize that taste is subjective, don’t you?
ZAMBIA NEEDS MANY KANTAS, TO EDUCATE THE PEOPLE OF ZAMBIA MANY WAYS THEY CAN PREPARE THE ABUNDANT FOOD IN ZAMBIA TO AVOID STARVATION IN THE LAND OF ABUNDANCE. ZAMBIANS ARE SLAVES OF NSHIMA, NEGLECTING SWEET POTATOES (preserve insemwa, peeled off and dried sweet potatoes, cakes made from sweet potato flour, etc), IRIS POTATOES, CASSAVA (equally cassava flour make delicious cakes, nshima made in different ways like the western Africans do), UMUMBU (a type of potatoes so to say- they sell umumbu at Kapiri to bus travellers), YAM, ETC.
Is there a way umumbu can be cultivated?