Keilan Chetty's Chicken Curry Recipe

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Keilan Chetty’s Curry / Kathy Pitout Photography

“It’s a dish you can always rely on, last-minute meals at home always resulted in our dependable chicken curry and rice. It’s a tasty, inexpensive meal that takes little time to prepare – and is always well received. I’m sure you will agree when you savour the flavours on one of our cold, winter nights.”

— Keilan Chetty

Heart Warming Chicken Curry

Makes about 4 servings

 Ingredients:

• 50ml olive oil

• 2 onions

• 7 curry leaves

• 2 star anise

• 5 cloves

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp garam masala

• 1 tsp jeera

• 1 tsp dhania powder

• Pinch of turmeric

• 50ml All Gold tomato paste

• 4 medium potatoes

• 1kg of chicken breast

• 1 cup of frozen peas

• 1.5 cups of rice

• 3.5tsp Oryx salt

 Method:

1. Grab a medium sized pot and place on a medium heat and add your olive oil.

2. Finely dice your onions and add to your pot and cook till the onions are well sautéed and caramelized.

3. Add your curry leaves, star anise, cloves, cinnamon stick and bay leaf to the pot and mix in well in the pot for 2 minutes.

4. Once onions are cooked, add your garam masala, jeera, dhania powder and turmeric to the pot and let the spices cook till it becomes aromatic. 

5. Add your tomato paste to the pot and mix in well till everything is integrated well together.

6. Dice your potatoes and add to pot and close lid to allow the potatoes to cook

7. Once the potatoes are soft, dice your chicken breast into average sizes, add 1.5tsp salt to the pot and add to pot and close lid to allow the chicken to cook.

8. In a separate pot, add 3 cups of water and add your rice to the pot and add 2tsp salt and let it cook until it’s soft to the touch.

9. Once the potatoes are soft and the rice is cooked, add your peas, allow to cook then serve.

Optional:

Grab fresh dhania/coriander and garnish the top of the curry to add flavour and colour to your dish.