Chicken curry

By admin
22 November 2013

Be a winner with today's chicken recipe - with various options on how to serve it

Serves 6

Preparation time: 20 min

Cooking time: 45 min

6 chicken breasts, cubed

45 ml (3 T) lemon juice

3 garlic cloves

5 ml (1 t) cumin

5 ml (1 t) paprika

5 ml (1 t) roasted masala

2 ml (½ t) chilli powder

60 ml (¼ c) double cream

salt and pepper


30 ml (2 T) oil

2 onions, sliced

15 ml (1 T) grated ginger

4 garlic cloves, chopped

15 ml (1 T) ground coriander

2 ml (½ t) turmeric

2 ml (½ t) chilli powder

2 ml (½ t) roasted masala

2 ml (½ t) paprika

60 ml (¼ c) Greek yoghurt

250 ml (1 c) chicken stock

salt and pepper

handful of fresh coriander

1    Put the chicken a glass bowl. Mix in the lemon juice, garlic, cumin, paprika, masala, chilli powder, cream, salt and pepper. Cover the bowl and chill in the fridge until needed.

2    Sauce: Meanwhile heat the oil in a large frying pan over medium and cook the onions until slightly brown. Add the ginger and garlic and continue cooking for 2 minutes then stir in the coriander, turmeric, chilli powder, masala and paprika. Pour in the yoghurt and stock simmer for 15 minutes. The sauce should be thick.

3    Cook the chicken for 20 minutes in a frying pan over medium heat or until cooked through. Mix with the sauce and serve with rotis. Or thread the chicken onto skewers and serve with the sauce on the side for dipping the chicken and rotis.

- Hope Malau

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