This is my favourite chicken curry recipe and I have made it messed around with it three times. I do like chicken recipes that use thighs and drumsticks rather than chicken breast pieces. It is more difficult to get the timing right for chicken breast pieces and if you overcook them, they are tough and chewy.
This recipe is adapted from a recipe from Taste Magazine which you will find here: https://taste.co.za/recipes/cape-malay-chicken-biryani-casserole/
Ingredients
3 Tbspns olive oil for frying
2 medium onions, chopped
7.5 ml chili flakes
1 tspn cayenne pepper
1 tspn fennel seeds
1 tspn ground cumin
1/2 tspn ground turmeric
a sprinkling of black peppercorns
7.5 ml salt
1 tspn ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons garam masala
2 x cans diced Italian tomatoes
1 Tbspn garlic flakes
2 teaspoons sugar
1 Tbspn lemon juice
6 cups chicken stock
2 Tbspns Maizena or cornflour for thickening
Chicken 8 drumsticks and 8 thighs
1 kilogram baby potatoes with skins, cut in half
2 cans lentils – drained
Rice cooked separately in accordance with the instructions
Method
Heat 2 Tbspns olive oil in a large pot. Brown the chicken pieces in batches of 8 pieces for approximately 5 – 10 minutes. Set aside.
Add another Tbspn of olive oil and fry the onions until transparent. Add the spices and garlic and fry lightly. Do not burn. Add the diced tomatoes, chicken pieces and the stock. Bring to the boil. Turn down to a simmer and add the potatoes. Everything should be nicely covered. Simmer for 1 hour and 15 minutes.
Add lentils 10 minutes before service.
Enjoy with rice.
Thanks for sharing
I’ll try it out
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I’m glad you like this recipe.
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Okay dear 🥰
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Hi Robbie,
Minus the chilli and the lentils, this looks delicious. I particulary like the look of the potatoes in it. It reminds me of the Massaman beef curry we sometimes get from our local Thai restaurant.
I was interested to see that you got this from a local (to you) Taste site. I often use the Taste site here. The recipes are usually easy to follow, economical and delicious (or should I say ‘tasty’?).
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Hi Norah, this one that I make is fairly mild. My mom and Michael can’t tolerate hot food because they have stomach problems. You could easily leave out the lentils but I would reduce the stock by 1 cup then.
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Thanks for the tip, Robbie. That sounds like a welcome addition (or subtraction).
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Reblogged this on NEW BLOG HERE >> https:/BOOKS.ESLARN-NET.DE.
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Thank you, Michael.
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Thank you, Robbie! I also will try it out. Only the fennel seeds make me nervious. Lol Fennel reminds me on colds, and fennel tea as an treatment. Have a beautiful week! xx Michael
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HI Michael, you could just leave the fennel seeds out. I never add things I don’t like which is why the cinnamon is so low. I don’t like cinnamon.
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Sounds nice and spicy!
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Hi Liz, this is spicy but not hot. My family don’t like hot because mom and Mike have stomach problems.
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My family is in the spicy but not hot camp as well. (I don’t eat food that makes me cry.)
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This looks delicious–I’ll put it in my stack of recipes to try. (K)
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Hi Kerfe. The original recipe only uses 8 chicken pieces. I double all recipes wrt meat because we are 6 and I cook for two days. I don’t double the spices though because that doesn’t work well. The only spice I double is the garam masala so you would reduce that to 5ml. I would also reduce the chilli to 5 ml unless you like it hotter.
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Thanks! I’m cooking fir one, and I do like leftovers–but not quite that much.
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I love the combination of spices here!
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Hi Dorothy, this is tasty. I don’t make my hot because of my family’s preferences but you can add extra garam masala and chili if you want.
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Reblogged this on Ed;s Site..
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Thank you, Ed.
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I’m with you–like the dark meat, thighs and drumsticks. Thanks for the recipe, Robbie!
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HI Marian, it is my pleasure. I am enjoying making these dishes and posting my experiments.
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Sounds delicious and yummy. Great recipe, Robbie.
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Thank you, Kamal, I really enjoy this meal.
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Yes can see from your enthusiasm Robbie. Always welcome 👍🏼👍🏼🙏🏼🙏🏼
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This should be a delicious biryani, dear Robbie.
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Thank you, Dolly, I’m glad you liked this recipe.
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My pleasure, darling.
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anything with curry and I’ll be there smiling!
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Hi Wayne, I love curry and I’m finding my recipe posts are leaning towards a lot of curried or spicy dishes.
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Curry! #yum This sounds great.
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Thank you, Annette. I’m glad you are also a curry fan.
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Look delicious Robbie!
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Thanks John, I am going to try your pasta dish this weekend. I may take a teeny weeny bit of poetic license with it though.
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Another good one, Robbie. . This looks delicious.
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Thank you, John. I made a chicken dish with you in mind.
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Aw. You are the best. 🤗
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Sounds yummy! Thanks for sharing!
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My pleasure, Jan.
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I love spicy!
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Me too, thanks Jill
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I would enjoy eating that, Robbie. It looks delicious.
Best wishes, Pete.
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Thanks Pete, it was very tasty.
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I love curries, Robbie, but I’ve never made them from scratch (always pastes). I’ll bet the flavor of this is out of this world. The spices are some of my favorites. Thanks for sharing your recipe. I printed it and will give it a go. Thanks!
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Hi Diana, This was very tasty. My family have even eaten all the left over gravy on bread.
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I can’t wait to try it. I had to add some of the ingredients to my shopping list. But it will happen soon.
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I am pleased you are going to try it, Diana. How I add the cornflour is I wait until the simmer point. Then I mix the cornflour with three Tbspns of the gravy from the pot, mix it to a paste and pour it in. I give it a stir and then leave it to continue simmering. If you halve the recipe, then you can reduce this accordingly.
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Chicken and fish are popular choices for dinner in our house. This chicken recipe sounds great!
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Hi Christy, this is very tasty. My males like red meat but I try sneak in chicken and fish as much as possible.
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Oh, your recipe is good, Robbie. I should try it. I haven’t made curry chicken for a while.
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HI Miriam, I am pleased this recipe appeals to you. It is rather delicious.
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In fact, I like curry dishes, Robbie. You just remind me to cook one.
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I also prefer chicken thighs over breasts for the same reasons. I love all the different spices in this recipe.
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Thank you, Teri. My family loved it.
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I like that—messed around with the chicken curry. I want to see that in the instructions—mess around with the chicken until it’s brown. 😊 Looks pretty tasty to me!
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HI Pete, I can’t help myself. I always mess around with recipes and make changes. This one ended up tasting very nice.
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That’s part of the fun of cooking. Since my wife is the primary cook, I always ask for directions and recipes when I cook, but my wife is much more flexible. She’ll taste something and immediately sense what it needs.
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It is also lots of practice 😉
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This is a very interesting adaptation. Lentils are the one ingredient I won’t cook with, unless they get blitzed in a soup.
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Hi Tandy, I don’t mind lentils and I think they are good for my family. You could easily reduce the fluids a bit and leave them out.
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Thanks Robbie – delicious xx
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Hi Toni, it was very nice. Thanks for visiting.
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This looks delicious, Robbie, and I agree with you about chicken breasts vs. thighs or drumsticks. Thanks for the recipe.
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Hi Lauren, it is my pleasure. My family love this dish which is why I’ve made it a few times.
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This sounds spectacular–and I don’t like curry!
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We are very partial to curry, Jacqui, and my family like this one very much. It is mild.
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I am glad to see what is called a curry. I often read about people getting them and have had no idea what they were! I agree with you about thighs instead of breasts. Not only are they tastier when cooked a while, they are also less expensive.
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Hi Elizabeth, this is definitely a curry, albeit a mild one. I leave it to peoples discretion to adjust the heat to their taste.
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This looks absolutely delicious!
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Thank you, Jennie
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You’re welcome, Robbie.
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Yes, this one for sure! Thanks for sharing, Robbie.
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My pleasure, Mark
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