Chicken curry

Made this for our Bollywood Dreams evening (will post the rest of the recipes later, I promise!), but left out the potatoes & beans (I had some other veggie side-dishes and didn't want this competing with it. This was inspired by Dutch Girl Cooking's recipe and it is super delicious. She also has a recipe for home-made roti's on there that I'll have to give a go sometime.

Serves 6 - 8

4 chicken fillets (about 500g)

750g potatoes, cut into chunks

200g green beans, sliced into 4cm pieces

1/2 tsp peri-peri (chilli) powder

2 medium onions

3 tsps crushed garlic

1 tbsp curry powder

1 1/2 tsp curry powder

pinch ground cumin

1 sachet tomato paste

1 chicken stock cube

4 tbsp sunflower oil

1/2 cup + 2 tbsp water (or substitute with a tin of indian chopped tomatoes)

salt & pepper to taste



1. Heat 2 tbsp oil, add half of the chopped onions, 1 1/2 tsp garlic and cook for about 3 minutes.

2. Add 1 1/2 tsp curry powder, crumble up half the stock cube and add it.

3. Cook briefly, then add the potatoes and green beans, stir and cook for another minute before pouring in the water/chopped tomatoes in juice. Put the lid on and simmer, over low heat, for 10 minutes.

4. In a seperate frying pan, heat the rest of the oil, and add the remaining onions, garlic and chili pepper.

5. Cook for 3 minutes, then add 1 tbsp curry powder, the remaining stock cube (crumble it) and the tomato paste. Cook for 1 minute to blend all the flavours together.

6. Add the chicken to the tomato-onion mix and cook for a few minutes, until the chicken has browned a bit. Add the chicken mix to the potatoes and beans and stir.

7. Season the chicken and potatoes with some salt and pepper. Put the lid back on and simmer for another 20 minutes; until the chicken and potatoes are well done.