Curry Chicken Recipe

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When I met my husband I didn’t have enough respect or understanding of what makes a good curry chicken recipe. The full flavour and heat of a fine curry chicken can make my heart sing. Over the years my curry-loving husband has experimented and come up with many variations which we have just about once every two weeks.

Today I’m bringing you the curry chicken recipe which is our daughters’ favourite. We serve this with Naan bread and there’s never any leftovers. This the type of recipe where you can control the heat by adding more or less chillies.

CURRY CHICKEN RECIPE

INGREDIENTS

  • 4 drum sticks
  • 4 thighs
  • 2 potatoes, washed, unpeeled, cut into bite sized chunks
  • 1 carrot, cut into matchsticks
  • 1 sweet pepper (any colour you prefer), cut into slices
  • 1 scallion/green onion, sliced into chunks
  • as desired seasoning salt and pepper
  • 1 tsp garlic powder
  • 2 – 3 thyme sprigs, dried
  • ¼ cup curry (yellow)
  • ¼ cup cooking oil

PREPARATION

  1. Preferably the day before serving, clean the chicken pieces of all extra fat and skin. Season them up with seasoning salt, garlic, and 2 tbsp. of curry. Put them in a large container with a lid, give them a shake to mix around. Add the carrot, sweet pepper, thyme sprigs and green onion slices to the chicken and let season/marinate for 24 hours. This is of course, optional, but the longer the chicken can sit and season, the better it will taste.
  2. After it’s sat and seasoned, take a large fry pan and the oil and remaining curry powder. Mix well and fry the curry for 1 – 2 minutes on medium heat. Add the chicken pieces and fry them on each side for approximately 3 – 4 minutes.
  3. Add the potatoes and remaining vegetables from the container. Add approximately 1 cup of water to form a gravy of sorts. You want enough water to come ¼ way up the side of the chicken. Mix well to incorporate the spices.
  4. Taste the gravy. If you need more salt or pepper, or more curry or thyme, adjust it now.
  5. Cover with a lid and let simmer approximately 10 – 15 minutes per side or until the potatoes are tender. 
  6. Usually the potato will thicken the gravy, but in the case that it does not, add a small slurry of cornstarch and water (1/2 tbsp cornstarch, ½ tbsp. water), or you can continue to boil the liquid until it reduces on it’s own to the consistency you prefer.

*notes: Regarding heat levels, you can simmer the chicken dried chilli flakes, or add scotch bonnet pepper sauce on serving.


Serve with rice and Enjoy!

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Comments

  1. Elizabeth Vlug says

    Even though it is 8:30 a.m. I am thinking this looks delicious. Surprised at the amount of curry, but I will trust you. lol. Going to be making this one soon. And I will definitely do the marinating for 24 hours. I love a good curry. Thanks for sharing.

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