Chicken Curry Recipes

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Chicken Curry Recipes

Chicken Curry

•    8 Pieces of Chicken
•    6 - 8 Patatoes
•    1 Tbl Spoon Curry
•    1 Tbl Spoon Tumeric
•    1 Tbl Spoon Apricot Jam
•    1 Tbl Spoon Vinigar
•    1 Tbl Spoon Chutney
•    2 - 3 Tbl Spoons Sugar
•    1 Cup Rice

1.    Cook chicken till done. (1 hour if you use a normal pot, 30min if you use a preasure cooker)
2.    In another pot boil the rice till done.
3.    Add peeled patatoes toe the chicken and cook till patatoes are soft.
4.    In a mixing cup, mix the Curry, tumeric, jam, vinigar, chutney and sugar with a littlebit of wat till it become a paste.
5.    Add that to the chicken and let it cook through for min.
6.    Serve and enjoy with the rice.

Chicken Curry
A South African favourite 

1.5 kg    chicken, cut into portions
2 large    onions, sliced thinly
2 tbsp    sunflower oil
2 tsp    garlic, chopped
2 tsp    ginger, chopped
1 tsp    turmeric
2 tsp    cumin, grounded
2 tsp    coriander, grounded
5 piece(s)    cardamom pods
3 piece(s)    cinnamon, each 3cm long
2 tsp    masala, roasted
5     cloves, whole
2 tsp    salt
200 ml    water
2 large    tomatoes, chopped and puréed
3 medium    potatoes, peeled and quartered  

Wash and drain chicken. Braise onions in heated oil until golden brown.

Add chicken to onions. Add all spices and 100ml water, cover and simmer for 20 minutes.

Add tomatoes and simmer for a further 10 minutes.

Add remaining water and potatoes and simmer for a further 15 minutes.

Serve with rice.
Mum's Chicken Curry

Serves 4

You'll need these things:

3 chicken breasts, diced
3-4 tbsp of Curry powder
One cup of coconut milk
1 tbsp of cooking oil (any to hand)

And you'll have to cook them like this:

1) Fry the curry powder in a large pan over the heated oil for two minutes
2) Add the diced chicken and stir until coated in the oil and curry powder
3) Add the coconut milk and allow to simmer for 20 minutes on a low heat
4) That's it! Serve with basmati rice or eat with a spoon out of the pan. It's entirely up to you.

I was very surprised with the reaction of the household (and mine too) when I made this dish. I thought it would be quite sweet and sickly actually….well, as it turned out, it is sweet yet not sickly and altogether yummy! The original recipe did not call for chillies or nutmeg but I added some. Maybe it was the chillies…. and freshly ground pepper that did the trick….. 

600g skinless boneless chicken thighs or breasts, cut into cubes
Vegetable oil
2 large brown onions - diced
2 cloves garlic – diced minced
Thumb size ginger - grated
2 tbsp English style curry powder 
1 teaspoon ground cumin
¼ tsp freshly ground nutmeg - optional
2 ripe mangoes or 1 large tin mango pieces – pureed
5 to 6 dried chillies - optional
'Hard' vegetables such as carrots, celery, capsicum or zucchini (I used carrots and celery)
Small handful of raisins - optional
1/2 cup cream or coconut milk – I used coconut milk
Salt and freshly ground black pepper
Coriander or celery leaves to garnish

Heat some oil in a large pot over medium heat. Add the onions and sauté about 5 minutes (or until soft and golden. Add in the garlic and ginger and sauté for another minute.

Add in the curry powder, cumin, nutmeg with ½ cup of water and cook for 2 to 3 minutes. Add the vinegar, 1 cup of water and the pureed mango. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 10 minutes, stirring occasionally.

Remove the pan from heat and using a hand held blender, puree the sauce. Alternatively, pour it into a blender and puree, then return the sauce to the pot. Simmer gently and add more water if required.

In a frying pan (with minimum oil), lightly brown the chicken along with the dried chillies and add to the sauce. You may omit this stage and add the chicken pieces and chillies straight into the simmering sauce*. Cover the pan and cook for 5 minutes. Add in the vegetables (however, if using celery, add it only about 2 minutes before lifting - I prefer my celery crunchy so I only add it into the pot just before lifting it off the heat).

Stir in the cream or coconut milk (along with raisins, if using) and cook until it starts to come to the boil (without actually boiling as this may curdle the cream). Season with salt and pepper, lift, garnish and serve over a plate of freshly cooked rice. Hmmmm…..

PS: If the dish is too sweet, add a little more vinegar. If not sweet enough, add a dash of sugar.

Note: You may also make a few batches of the sauce and freeze them for later use. The sauce works well with just vegetables too.

*The original recipe called for the chicken to be added straight into the sauce without browning it in the first instance.

Chicken Curry
With coconut milk

600 g    rice, cooked
500 g    chicken breasts, rinsed, pat dry, cut into chunks
3 tbsp    olive oil
1 medium    onion, chopped
2 clove(s)    garlic. minced
240 ml    coconut milk
120 ml    yogurt
1 tbsp    freshly grated ginger
2 tsp    curry powder
     salt and pepper, to taste
     shredded coconut, for garnish, optional

Cook rice until tender. Drain and keep warm.

Heat oil in a large frying pan over medium heat and add half of the chopped onion. Sauté until tender. Add chicken and sauté until slightly browned. Transfer the chicken to a bowl.

Add more olive oil to the frying pan and add the rest of the chopped onion and garlic. Sauté until onion is tender. Drain.

Add coconut milk, yogurt, grated ginger, curry powder and bring to a simmer. Season with salt and pepper and add the chicken. Cook for about 10 minutes. Stir occasionally.

Serve curry chicken over rice and garnish with shredded coconut, if desired.



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