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  • Writer's pictureAshleigh Fynn

Chicken Curry

I definitely under appreciated this dish when I was growing up. It was a week night staple in my house and although I always wanted it with roti, rice was just easier for a week night. Don't let this dish fool you a good chicken curry needs time to ensure that the chicken falls off the bone and that the flavours develop fully.

Time: 1h30

Serves: 4

Difficulty: Easy


  • 2 tablespoons of oil

  • 3 cloves

  • 4 green cardamom pods, cracked

  • 1 tsp of cumin seeds

  • 1 tsp coriander seeds

  • 0.5 tsp of ground pepper

  • 1 onion, diced

  • 2-3 garlic cloves, finely minced

  • 2 cm or 1 heaped teaspoon of finely grated ginger

  • 2 tsp of garam masala

  • 2 heaped teaspoon of curry powder

  • 500g of chicken pieces (such as drum sticks and thighs)

  • 2 tomatoes grated (or half a tin)

  • 2 bay leaves

  • 2 potatoes peeled and quartered

  • 1/3 cup of frozen/fresh peans

  • Fresh coriander


  1. Place a pot on a medium heat and add the oil. Gently fry the cloves, cardamom, cumin seed, coriander seeds and pepper until the spices start dancing in the pan and are fragrant, about 3-5 minutes.

  2. Add the onions and let sweat until translucent. Then add the garlic and ginger and let fry until fragrant before adding the garam masala and curry power and letting cook for 5 minutes.

  3. Add the chicken, tomatoes and bay leaves, stir well, lower the heat and let cook for 1 hour. Check to make sure there is no sticking to the bottom of the pot. If it is looking a bit try add water about 1/4 cup at a time.

  4. After an hour, add the potatoes with 1/2 cup of water and let cook until soft.

  5. 10 minutes before you are ready to serve add the peas and half the chopped coriander.

  6. Top with coriander and serve with rice or roti and some tomato sambal.

Happy cooking!


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