Curry Chicken

Prep Time
1 hr

Cook Time
45 mins


Welcome to our aromatic kitchen, where we are about to embark on a tantalizing journey through the vibrant flavors of a classic chicken curry. Brace yourself for a symphony of spices as we combine the zing of ginger, the warmth of turmeric, the depth of aniseed, the freshness of Dhania (coriander), the subtle sweetness of fennel seeds, the earthiness of bay leaves, and the comforting touch of cinnamon sticks.

This recipe is a testament to the art of Indian cuisine, where spices come together to create a harmonious dance on your taste buds.

Whether you're a seasoned curry connoisseur or a novice in the kitchen, this chicken curry will transport you to the bustling streets of India, where every bite is an explosion of bold flavors.

So grab your apron, sharpen your senses, and prepare to be whisked away on a culinary adventure that will leave you craving for more.



  • 1 whole chicken cut into bite size pieces, legs, thighs, wings & breasts. 
    TIP: Set aside the carcass and skin for later for your broth).
  • 1 large onion chopped.
  • 3 tbsp sunflower cooking oil (you can also use olive oil).
  • 2 cloves fresh garlic crushed.
  • 1 tsp fresh ginger.
  • 2 cinnamon sticks.
  • 3 med size potato's quartered.
  • 2 bay leaves.
  • 2 star aniseed.
  • 1 sprig fresh thyme or ½ tsp dried thyme.
  • 2 Tbsp. fresh Dhania.
  • 5 ml whole fennel seeds.
  • 1tsp Garum Masala (optional
  • ½ tsp. turmeric.
  • 2 Tbsp. mixed Masala medium (curry powder).
  • 2 Tbsp vinegar.
  • 2 Tbsp Worcestershire sauce.
  • 1 heaped Tbsp fruit chutney. 
  • Coriander (dhania) leaves for garnishing.
  • ½ can 220gm diced tomatoes, or 3 med size fresh tomatoes, chopped.
  • Ground salt to taste.
  • Ground fresh pepper corns to taste.
  • Start with a hot pan of olive oil - add onion and sauté for a few minutes.
  • Add garlic, ginger, curry powder, thyme, fennel seed and cinnamon stick.
  • Stir for a few minutes until it becomes a paste.
  • Add vinegar, Worcestershire sauce, chutney, salt and pepper to taste.
  • Next add chicken pieces to your pan and stir while coating the chicken with the paste.
  • Add tomatoes, curry leaves, bay leaves and 250ml of your homemade chicken stock, see recipe below, (if it is too thick) add more broth and continue to cook and stir for about 2 minutes.
  • Add potatoes.
  • Bring to the boil.
  • Turn heat down and continue to cook on med to low heat for about 45 minutes or until potatoes are cooked, stirring occasionally.
  • When cooked, remove from heat,
  • Remove Bay Leaves. 
  • Garnish with fresh coriander (Dhania) and allow to stand for approx. 30 minutes allowing the potatoes to absorb all the great juices.

    Tip when cooled down cover, and place in your fridge and serve it the next day for dinner, by then you get the full benefit of taste as the curry has had time to marinate into the cooked ingredients.

Method and Ingredients for Homemade Chicken Broth

  • Place 400ml water in a pot. 
  • Chicken carcass and skin.
  • One onion chopped.
  • 1 carrot chopped.
  •  I celery stick chopped. 
  •  5 sprigs of fresh thyme.

  • Add all the above to a pot and to cook for 45minutes
  • Remove from hob and using a sieve, strain out all the solids leaving a lovely liquid broth.
  • Set a side for later.
  •  If you are in a hurry and have no time to make the broth you can use any chicken stock cubes i.e. Knorr, OXO.



  • 4 carrots finely grated or thin slices.
  • 3tsp. fresh coriander (dhania) leaves, finely chopped.
  • 1 seeded red chili, chopped.
  • 2 tsp lemon juice.
  • salt and pepper to taste.

French Mauritian Tomato and Onion chutney

  • 2 med to large tomatoes boiled until soft then mashed (skin removed).
  • 1 small red or yellow onion thinly sliced and mix with the mashed tomato.
  • Optional: 1 red or green mild chili finely chopped pips and vein removed.
  • Salt and pepper to taste.


I really enjoy this part as there are so many ways of plating this great curry

  • Serve with traditional white or brown rice.
  • Basmati rice .
  • Roti.
  • Cauliflower rice.
  • Noodles.
  • Fresh bread or rolls.
  • Mielie pap (loved by most people in Africa).
  • And guess what?   You can also have it as Bunny chow 
  • And of cause do not forget a side plate of the above sambals.                                                              

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