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"curried chicken supreme on rice"

★★★★☆ 2
a recipe by
Mike Chetty

This effortless creation is composed of chicken portions pieces tenderly simmered in a broth of spice and all things nice...This dish doesn't contain fruit,sugar nor cream. It's definitely not for the faint hearted..Pungent yet pleasing to the senses. This palatial delight may be followed by a runny nose and watery eyes...A sensorial spate signifying a distinguished South African Indian chicken curry. Inspired by:

★★★★☆ 2
serves 4 - 6
prep time 15 Min
cook time 30 Min

Ingredients For "curried chicken supreme on rice"

  • 12
    chicken pieces, skinless and boneless
  • 2 md
    brown onions sliced finely
  • 2
    ripe tomatoes grated
  • 4 md
    potatoes quartered
  • 1 sm
    cup shelled peas
  • 1 tsp
    grated ginger
  • 1 tsp
    minced garlic
  • 1 sprig
    curry leaf
  • 1 Tbsp
    tomato paste
  • 1 bunch
    fresh cilantro
  • 2 Tbsp
    coconut oil or olive oil
  • 1 tsp
  • 1 1/4 tsp
    red chili powder
  • 1 tsp
  • 1 c
    water, warm

How To Make "curried chicken supreme on rice"

  • 1
    thoroughly wash chicken pieces. wash and peel vegetables,grate tomatoes and slice onion finely.
  • 2
    heat a large pan,add oil and fry chicken slightly to seal in the juices for about 2 minutes turning until slightly browned then remove from pan.
  • 3
    add sliced onion into pan and saute for 2-3 minutes until slightly brown,add ginger and garlic,curry leaves,add the powdered spices and braise for 2-3 minutes on low heat.
  • 4
    add 100 ml warm water, cover and simmer for 3-4 minutes. add grated tomatoes add tomato taste add 100 ml warm water add chicken portions add quartered potatoes add peas add salt add remaining warm water and stir to cook.
  • 5
    cover pot with lid and allow to cook on low heat for 25-30 minutes,until the potatoes are soft.
  • 6
    remove from heat,garnish with fresh cilantro leaves and serve on a bed of white rice. enjoy...!

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