This is the kind of curry that earns a regular place in the weekly meal plan: one pot for the curry, one for the rice, familiar ingredients and enough sauce for every spoonful. It is mild enough for children but easy to sharpen at the table.
Recipe at a glance
- Serves: 6
- Difficulty: Easy
- Preparation: 15 minutes
- Cooking: 35 minutes
- Estimated cost: about R135 total, or R22.50 per serving. Prices vary.
Ingredients
- 30 ml oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 15 ml mild curry powder
- 5 ml turmeric
- 5 ml ground cumin
- 800 g boneless chicken thighs, cubed
- 2 medium potatoes, cubed
- 1 x 400 g tin chopped tomatoes
- 250 ml chicken stock
- 125 ml plain yoghurt
- Salt, pepper and lemon juice
- 300 g long-grain rice
Method
- Rinse the rice until the water runs mostly clear. Cook according to the packet directions and rest, covered, for 10 minutes.
- Heat oil in a deep pan. Cook onion for 6 minutes, then add garlic and spices for 30 seconds.
- Add chicken and brown lightly. Stir in potatoes, tomatoes and stock.
- Cover and simmer for 25 minutes, stirring occasionally, until the potatoes and chicken are tender.
- Remove from the heat. Stir a spoonful of hot sauce into the yoghurt, then add the yoghurt mixture to the curry. This prevents splitting.
- Season with salt, pepper and a squeeze of lemon. Serve over rice.
Variations and storage
Add frozen peas for the last five minutes or replace half the chicken with chickpeas. For more heat, serve chopped chilli separately. The curry keeps for three days refrigerated and often tastes even better the next day. Freeze the curry without the yoghurt for up to two months.