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Chicken curry

Quick and simple curry for all occasions.

This is just a basic chicken curry using curry powder for the spice and brown stuff for the sauce. Quick and easy just like looking cooking from a jar but better!

Coat the chicken with your favourite curry powder and leave to marinade for at least a couple of hours (preferably overnight in the fridge).

Heat the oil or ghee in a large pan it must be very hot. Add your chicken (it will spit everywhere so take care) and turn in the fat to brown it.

Turn the heat down and add the brown stuff and curry leaves. Simmer for 20 minutes until the chicken is cooked through. Just before serving, stir in the chopped fresh coriander and garam masala.



Serves 4
4 chicken breasts, chopped
2 tbsp curry powder
½ pint (275 ml) brown stuff
1 tbsp curry leaves
2 tbsp fresh coriander, finely chopped
2 tsp garam masala
2 tbsp ghee, for frying

Cook’s Notes

Serve with rice and/or naans.

Try experimenting with different curry powders or even try making your own!

You could also add a little coconut milk for richness.

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