Print Options:


Yields6 ServingsCook Time45 mins

The most indispensable ingredient of all good home cooking: love for those you are cooking for...

 1 Roaster Chicken
 4 Medium Onions Chopped
 2 tsp Fine Sea Salt
 2 Casia Barks
 1 Black Cardamom Pods
 5 Green Cardamom Pods
 2 Dried Bay Leaves
 3 Cloves
 1 tbsp Minced Ginger
 1 tbsp Minced Garlic
 1 tsp Bolst Curry Powder (or a mild curry powder)
 0.50 tsp Chilli Powder (optional)
 1 tsp Coriander Powder
 1 tsp Cumin Powder
 3 tbsp Vegetable Oil
 1 tbsp Sweet Tomato Paste
 1 cup Boiling Water
 Coriander Leaves
 0.50 tsp Garam Masala

In your favourite medium sized saucepan, fill with water until its 1cm deep. Let this start to boil.


Add onions and salt and soften until translucent. Do not be tempted to use a masher, let the onions soften on their own. This will give the sauce its unique flavour and consistency. Cook this on a low to medium flame. This can take up to 20 minutes.


Next add the whole spices: black cardamom, green cardamons, bay leaves, cloves and casita bark along with the chicken and cook until the chicken turns white. Note: water content from the chicken will be released and this will help cook the chicken also.


Next, turn the heat up and add in the powdered spices: curry, chilli, cumin, coriander alongside oil and sweet tomato paste. Cook for two minutes and keep stirring. Then continue cooking the spices for a further 20 minutes with the lid on.


Add 1 cup of boiled water from the kettle and turn the flame up on high. Boil this for five minutes.


Turn the heat down, garnish with coriander and finish the curry dish on a low simmer for 10 minutes with the lid on.


Turn off the flame. The easy cook chicken curry is ready. Sprinkle the dish with garam masala for fragrance and serve with hot white basmati rice. Enjoy :-)

Nutrition Facts

Servings 0