One-pot chicken curry

By Hope Malau
05 April 2016

An aromatic curry you can have on the table in no time.

Serves 6 Preparation: 10 min Cooking: 45 min

  • 80 ml (? c) oil
  • 1,7 kg chicken pieces
  • 1 onion, finely chopped
  • 5 ml (1 t) curry powder
  • 2 bay leaves
  • 15 ml (1 T) paprika
  • 4 cardamom pods
  • 4 cloves
  • 5 black peppercorns
  • 1 cinnamon stick
  • 2 garlic cloves, finely chopped
  • 410 g cherry tomatoes
  • 700 ml chicken stock
  • 500 ml (2 c) basmati rice, rinsed, drained
  • coriander for garnishing

1 Heat the oil in a large pan with a lid over high heat. Season the chicken. Working in batches, cook the chicken, turning once until browned. Remove and set aside. Add the onion to the pan and cook, stirring for 5 minutes or until soft and light golden. Add the spices and garlic and stir to coat. Add the tomatoes and stock and cook, stirring, for a further 2 minutes.

2 Reduce the heat to medium, return the chicken to the pan with stock and bring to a simmer. Cook for 30 minutes or until cooked through.

3 Top with coriander and serve with rice.

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