Jané’s Chicken Curry Recipe

Get ready to make Colin’s Favourite Curry! Ahead of Thursday 28 May, gather these ingredients and prep what you can before we kick off at 5:30pm to allow for maximum deliciousness and a good time.


You will need the following for 2 serves

1 medium onion finely chopped

1 tbs ginger grated or minced

1 tbs garlic grated or minced

2 large tomatoes finely chopped OR 1 tin of whole peeled/chopped tomatoes

400g chicken (breast or thigh) cut into 2-3cm cubes

Vegetarian option: replace chicken with potatoes
and two to three other vegetables such as carrots, cauliflower, canned chickpeas etc. and cut accordingly.

1 cup (250ml) coconut milk
4 tbs oil
Salt and sugar to season
OPTIONAL: green chillies if you’d like some extra heat

Gather your spices

1 tsp turmeric

1 tsp mild chilli powder

1 tsp cumin

1 tsp coriander powder

1 tsp garam masala

OR you can use 2 tbs curry powder if you don’t have access to these spices

Prepare your sides

Basmati rice cooked to instructions Naan bread or papadums


.  To make cooking a breeze, you will need:

•  A medium to large frying pan with lid

•  Rice cooker or medium saucepan with lid

•  Wooden spoon

•  Chopping boards

•  Sharp knife

1.  Heat oil in frypan over medium heat. Cook the onion with a pinch of sugar until slightly golden. Add the ginger and garlic and sauté for 1 to 2 minutes.

2. Add tomatoes, salt to taste and cook until cooked through. Add spices and mix well. Cook over medium heat for 5 minutes. If mixture is too dry, add a splash of warm water.

3. Add chicken and mix well. Cook covered, stirring occasionally, for 5 to 6 minutes. Give it a good stir and add 1⁄2 cup of warm water if mixture is too dry. Cover and simmer for 10 minutes. Add fresh green chillies for extra heat.

4. Add coconut cream and mix. Simmer for 5 minutes. Taste, then season with salt if needed. Turn off heat and allow the curry to rest.

5. Serve with steamed basmati rice or naan bread.


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