Jamie’s Chicken Curry

With National Curried Chicken Day fast approaching us on the Tuesday 12th January, I thought that I would share my family recipe.

– 1 Small Chicken
– 3 Cloves of Crushed Garlic
– 0.5 Inch Chopped Ginger
– 1 Chopped Tomato
– 2 Measures of Coriander Powder
– 1.5 Measure of Chilli Powder (adjust to taste)
– 1.5 Measure of Meat Curry Powder
– 1 Teaspoon of Garam Masala
– 0.5 Teaspoon of Tumeric
– Salt

– 3 Onions
– Fresh Coriander
– Star Anise
– Cinnamon Sticks
– Curry Leaves
– Coconut Milk (optional)

Skin and chop the chicken. Keep the bones to the side for later. Heat the spices to remove bitterness, then add the spices to a bowl along with the chicken, garlic, ginger, tomato and salt, then mix together. Marinate for as long as possible, minimum 40 minutes.

Chop 2 onions and add to pan with oil and cook till golden, then add marinated chicken. Make sure you keep the lid on and cook on a low heat. The chicken will release juices so do not add water just yet. Add the bones to the curry to increase flavour. Keep turning the chicken every 5-10 minutes so that it does not stick to the frying pan.

Once the chicken is cooked it will release its juices creating a thick sauce and should fall off the bone. If you like your curry with more sauce, add water or coconut milk to your preferred consistency. Next, take a separate frying pan and add the last chopped onion along with the cinnamon, star anise and curry leaves. Cook to release the flavours, then add to the main curry. Add salt to taste. Sprinkle with fresh coriander before serving.


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James Glass

An accomplished brand expert, I believe passionately in the integral role that effective design can play in solving business challenges. My approach when working with clients centres predominantly on strategic account planning and direction: listening, distilling critical information and providing innovative and commercially viable solutions which represent a client’s core values and unique strengths to ultimately address the challenges they face.