Aromatic Chicken Curry


Colder nights call for curries, but eating heavy cream curries during the week is a no-no, unless you’re on the Banting diet ūüėČ This recipes cooks for 4 hours, if you don’t have time to cook it during the week I’d suggest making it on Sunday night, it tastes better after 2 days anyway.


Olive oil
Sea salt & black pepper
1 punnet free-range skinless chicken thighs, bone-in
1 punnet free-range skinless chicken drumsticks
4 garlic cloves, crushed
1 large thumb of ginger, grated
1 large red chilli, whole
2 red onions, chopped
3 fresh tomatoes
2 star anise
4 whole Cardamom seeds
2 fresh curry leaves
1 tbsp fennel seeds
1 tbsp turmeric
4 tsp curry powder (mild, medium or hot)
3 tsp ground cumin
2 tsp ground coriander
1 tin whole tomatoes
1 tbsp tomato paste
1 tsp xylitol/sugar
3 cups chicken stock (if using dry stock 1 tbsp per cup)

To Serve:

1 cup rice
Patak’s Lime Pickle (From Spar)
Naan bread
Quick & Easy Salsa 

Serves 5-6
Preparation 10 minutes
Cooking time 4 hours

Preheat the oven to 140¬įC.

Place a small pot on high heat with 1.5 cups boiling water. Using a sharp knife, cut a shallow X on the bottom of each tomato, immerse tomatoes in the boiling water. Cook for 30 to 60 seconds or until the tomato skins split open. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. Then peel the skin off, and dice the tomatoes. Set aside.

Place a casserole dish on high heat with a splash of olive oil and a knob of butter.  Once melted add the chopped onions, garlic and ginger. Fry for 5 minutes. Then in a pestle and mortar bash all the dry spices, then add to the pot with the curry leaves. Fry for a further 5 minutes. Then add the diced tomatoes, tomato paste and sugar, cook for 3 minutes. 

Add the stock and tinned tomatoes, once boiling add the chicken pieces, a large pinch of salt and black pepper. Cover with tinfoil and the lid, place in the middle of the oven and cook for 4 hours. 

When the chicken has 30 minutes left, rinse the rice until the water runs clear. Place a small pot on high heat, add the rice, 1.5 cups of boiling water, 1 star anise and a large pinch of salt. Cover, once you hear the water boiling, turn the heat right down and simmer for 15 minutes. Then turn the heat off and steam, without lifting the lid for a further 15 minutes.

Prepare the Quick & Easy Salsa. To serve distribute the rice, curry and top with the salsa.


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