Mums Chicken Curry

Mums chicken curry is rich in flavour, with a perfect balance of warmth and spice. The tender chicken is cooked in a fragrant sauce infused with turmeric, cumin, and chilli, then finished with a creamy touch. Served alongside aromatic basmati rice infused with cardamom and star anise, it’s a comforting dish that is both satisfying and full of depth.

Prep Time 20

Cook Time 40

Total Time 1

Servings People

Ingredients

Chicken Curry:

500 g chicken thighs boneless cut into bite-sized pieces
1 large onion finely chopped
3 cloves garlic minced
1 tbsp ginger freshly grated
2 tbsp vegetable oil coconut
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder adjust to taste
1 tsp garam masala
1 tsp salt
½ tsp black pepper
100 ml chicken stock
200 ml coconut milk double cream
1 tsp lemon juice
Fresh coriander for garnish

Basmati Rice:

250 g basmati rice
500 ml water
3 large cardamom pods lightly crushed
1 whole star anise
½ tsp salt

Instructions

Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until golden and soft.
1 large onion, 2 tbsp vegetable oil
Stir in the garlic and ginger, cooking for another minute until fragrant.
3 cloves garlic, 1 tbsp ginger
Sprinkle in the turmeric, cumin, coriander, 1/2 of the garam masala and chilli powder. Stir well, letting the spices toast slightly.
1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder, 1 tsp garam masala
Add the chicken pieces, stirring to coat them in the spice mixture. Cook for 5 minutes until lightly browned.
500 g chicken thighs
Pour in the chicken stock, season with salt and black pepper and let simmer for 15 minutes, stirring occasionally.
1 tsp salt, 100 ml chicken stock, ½ tsp black pepper
Add the coconut milk or cream and let it gently simmer for another 10 minutes, allowing the flavours to meld.
200 ml coconut milk
Stir in the remain 1/2 of the garam masala and a squeeze of lemon juice for a bright finish.
1 tsp garam masala, 1 tsp lemon juice
Rinse the basmati rice under cold water until the water runs clear.
250 g basmati rice
In a saucepan, bring the water to a boil, then add the rice, cardamom pods, star anise and salt.
500 ml water, 3 large cardamom pods, 1 whole star anise, ½ tsp salt
Cover and cook on low heat for 10-12 minutes, until the water is absorbed and the rice is tender.
Fluff the rice with a fork and serve alongside the chicken curry.
Garnish with fresh coriander and enjoy a flavourful, aromatic meal!
Fresh coriander

Notes

Mums Chicken Curry is perfect for any occasion, bringing warmth and comfort with every bite. Enjoy the deep, rich flavours and let the aromas fill your kitchen!

Nutrition