Prep 20 mins
Cook 30 mins
This recipe is easy to make, tastes good and can be varied to beef/lamb curry.
Make and share this Jenny's Chicken Curry recipe from Food.com.
- 1⁄2-1 kg boneless skinless chicken thighs or 1⁄2-1 kg boneless skinless chicken breasts or 1⁄2-1 kg skinless boneless chicken tenderloins
- 1 large onion, finely chopped
- 4 -5 garlic cloves (or to taste)
- 3 -4 tablespoons olive oil
- 2 tablespoons raw sugar
- salt (to taste )
- 2 -3 tablespoons bolsts curry powder (hot or mild to taste)
- 2 -3 cups water
- 5 -6 large potatoes, diced small, reduce heat, simmer approx 8 to 10 mins
- Heat oil in stockpot until smoking.
- Remove from heat and add sugar.
- Return to heat and caramelize to a golden.
- Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
- Add other ingredients and potatoes.
- Mix curry powder with 2- 2 1/2 cups water, and add to pot.
- Add more water so that liquid just covers ingredients.
- Turn heat to high.
- When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
- Simmer for further 5 minutes.
- Serve hot in a bowl, OR place small amount in centre of a ROTI bread wrap, fold bottom over, then top down over bottom then both sides inches CONGRATULATIONS-- you've just made a chicken roti.
The recipe is a little vague at times but is not very difficult. Great prep time and quality. Would add cumin for increased spiciness.
This was so quick to make and very easy to put together. I really like the technique on heating the sugar before adding the chicken, very unique. I think if I make this again I would add some chopped carrots and peas just to make it more of a complete meal. I also couldn't get the curry to thicken up however it was still very yummy. Thanks so much Jenny Butt for posting your recipe.
This was SO easy to make! I used 2 tablespoons of curry powder & found it was too much for me & the kids, my husband loved it though. I must have used too much water I think because even when I mashed up some of the spuds, it was still very watery. If I make this again, I would definitely try it with a roti bread wrap, or with beef instead of chicken.