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Boneless Chicken Curry with Potato & Carrot

Boneless chicken curry recipe

This was a chicken curry which was made with breast fillet, which had been marinated in yoghurt and Durban Curry Lovers, All-in-One Masala.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 34 1x
  • Category: Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale

For the Marinated Chicken

  • 4 Chicken Breast Fillets (Cut into 8 pieces each)
  • 23 Tablespoons of Plain Yoghurt
  • 1 Tablespoon of Durban Curry Lovers, All-in-One Masala

For the Curry Base 

  • 1 Star Anise
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 2 Cardamom Pods
  • Fresh Split Chillies (to taste)
  • 1 Teaspoon Turmeric
  • 3 Cloves
  • 2 Bay Leaves
  • Sunflower Oil to cover base of pot
  • 2 Small Onions
  • 2 Jam Tomatoes (grated)
  • 2 Teaspoons Tomato Paste
  • 2 Tablespoons of Durban Curry Lovers, All-in-One Masala
  • 1 Large Carrot
  • 2 Potatoes (Cut into 6 pieces each)
  • Curry Leaves
  • Thyme or Dhania (Coriander) to garnish

For the 

Instructions

For the Chicken

  • Place the chicken pieces in a bowl and mix in the yoghurt and the masala
  • Cover and let marinate for 2 – 24 hours

For the Curry Base

  • Cover the base of your pot with sunflower oil
  • Add the star anise, cloves, cumin seeds, split chillies & turmeric and allow to temper (How to Temper Spices)
  • On a low to medium heat, add the onions and gently fry until soft & golden brown. (at least 10 – 15 mins)
  • Half way through cooking the onions, add the ginger & garlic and fry for 1-2 minutes, then
  • Add the Masala and allow to gently fry with the onions. (Do not burn the masala. Keywords are gently fry)
  • When the onions are soft and the masala is nicely tempered, add the grated tomato, tomato paste & curry leaves.
  • Mix all the above ingredients well, cover and allow to simmer for about 20 mins. (add a splash of water if the mix is a bit dry. Stir regularly using a wooden spoon or spatula. Scrape the bottom of the pot to ensure that nothing is sticking)
  • Meanwhile, par cook your potatoes in a separate pot. (add egg yellow of turmeric if you like yellow potatoes)
  • When the tomatoes are cooked down and you can see the oil starting to separate from the sauce, add the carrots and cook for 5 minutes. (Stir regularly, always scraping the bottom of the pot)
  • Add the Chicken, mix well, reduce heat & gently braise the chicken
  • Add about a cup of water, mix well
  • Add the par cooked potatoes, mix well and simmer 
  • Add the par cooked potatoes
  • When the sauce has thickened and you can see the oil separating, test the chicken & potatoes. If they are soft and you are happy that everything is cooked to perfection, remove from heat and allow to stand for at least 8 minutes.
  • Garnish with fresh thyme or coriander (Dhania)
  • Serve with rice, roti, on buttered bread or any other way which makes you happy. 

Notes

This dish is about gentle & delicate cooking. Take your time, watch everything fry and come together.

I can not overstate the importance of taking your time with the onions, especially. Let them get soft & sweet.

Keywords: chicken, curry, yoghurt, thyme, tempered spices

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