"Curried Chicken Supreme On Rice"

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: dishingupnirvana.blogspot.com.au

★★★★☆ 2 votes
4 - 6
15 Min
30 Min


chicken pieces, skinless and boneless
2 medium
brown onions sliced finely
ripe tomatoes grated
4 medium
potatoes quartered
1 small
cup shelled peas
1 tsp
grated ginger
1 tsp
minced garlic
1 sprig(s)
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


1thoroughly wash chicken pieces.
wash and peel vegetables,grate tomatoes and slice onion finely.
2heat 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.
3add 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.
4add 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.
5cover pot with lid and allow to cook on low heat for 25-30 minutes,until the potatoes are soft.
6remove from heat,garnish with fresh cilantro leaves and serve on a bed of white rice.

About this Recipe

Course/Dish: Chicken
Hashtags: #Poultry, #spice