Chicken Curry

Chicken Curry | Best Duty Recipes


  • 2 tbsp. Unsalted butter
  • 2 tbsp. Vegetable oil
  • 1 tbsp. Curry powder
  • 1 tbsp. Ground coriander
  • 1 tbsp. Ground cumin
  • 1 tsp. Cayenne pepper, or to taste
  • 2 whole Cinnamon sticks
  • 1 medium Onion, chopped finely
  • 1 tbsp. Grated fresh ginger
  • 4 cloves Garlic, minced
  • 1 kg Chicken pieces, preferably thighs, drumsticks and wings
  • 2 medium Tomatoes, chopped
  • 1 tbsp. Tomato paste
  • 2 medium Potatoes, peeled and diced
  • 1 medium Rutabaga, peeled and diced
  • 1 cup Chicken stock
  • 1 sprig Curry leaves
  • Kosher salt, to taste
  • Fresh coriander leaves, for garnish, optional
  • Cooked basmati rice, for serving, optional


  1. In a No.9 Chef Supreme Casserole, over low heat melt butter and add vegetable oil.
  2. Add in curry powder, coriander, ground cumin, cayenne pepper, and cinnamon sticks. Leave to cook for 1 minute, while stirring frequently.
  3. Turn the heat to medium and add onion, ginger and garlic. Leave to cook for about 3 minutes, while stirring occasionally.
  4. Turn heat to high, add the chicken pieces and stir making sure all the spices and onions are covering the chicken. Cook for 5 minutes.
  5. Add in the chopped tomatoes and tomato puree. Give the casserole a good stir.
  6. Gently throw in diced potatoes, rutabaga, chicken stock and curry leaves. Allow the casserole to simmer on medium-low heat for about 30 minutes. Stir occasionally until the chicken is cooked through and the vegetables are tender. You can adjust the seasoning with a bit of salt, if needed.
  7. Serve garnished with coriander leaves and basmati rice rice, if preferred. Enjoy!