SA Style Curry Chicken, Rice and Chutney & Jason’s Hill Beatrix Reserve 2022

Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 50–60 minutes

Ingredients:

For the curry chicken:
•           1.5 kg skinless chicken pieces (thighs, drumsticks or a mix)
•           2 tablespoons oil (sunflower or canola)
•           1 large onion, finely chopped
•           2 garlic cloves, minced
•           1 tablespoon fresh ginger, grated
•           2 tablespoons medium curry powder
•           1 teaspoon turmeric
•           1 teaspoon ground coriander
•           1 teaspoon ground cumin
•           ½ teaspoon cinnamon
•           1 tablespoon tomato paste
•           2 teaspoons sugar
•           2 teaspoons salt (adjust to taste)
•           1 cup chicken stock or water
•           2 medium potatoes, peeled and cubed
•           ½ cup plain yoghurt or coconut milk (optional, for creaminess)
•           Fresh coriander for garnish (optional)

For the rice:
•           1½ cups long-grain white rice
•           3 cups water
•           ½ teaspoon salt
•           1 tablespoon butter (optional)
•           To serve:
•           Mrs Balls Chutney or any fruit chutney
•           Sliced banana (optional)
•           Grated coconut (optional)
•           Tomato and onion sambal (optional)

Instructions:

Step 1: Brown the chicken

  1. Heat 2 tbsp oil in a large pot or deep pan.
  2. Season the chicken lightly with salt.
  3. Brown the chicken pieces on both sides (in batches if necessary). Remove and set aside.

Step 2: Make the curry base

  1. In the same pot, add chopped onions and sauté until golden.
  2. Add garlic and ginger. Fry for another minute until fragrant.
  3. Stir in the curry powder, turmeric, coriander, cumin, and cinnamon. Toast spices for 30 seconds.
  4. Add tomato paste and sugar. Stir well to combine.

Step 3: Simmer the curry

  1. Return the browned chicken to the pot.
  2. Add the potatoes, salt, and chicken stock (just enough to cover the meat).
  3. Cover and simmer gently for 40–50 minutes, or until the chicken is tender and the potatoes are soft. Stir occasionally and add more liquid if needed.
  4. For a creamy version, stir in yoghurt or coconut milk in the last 10 minutes of cooking.

Step 4: Cook the rice

  1. Rinse the rice under cold water until the water runs clear.
  2. Add to a pot with water and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
  3. Turn off the heat and let steam for 5–10 minutes. Fluff with a fork and add butter if desired.

To Serve

  1. Dish up warm rice, top with generous spoonfuls of curry chicken, and serve with a dollop of Mrs Balls Chutney. Optional sides include:
  2. Sliced bananas for sweetness
  3. Tomato & onion sambal for freshness
  4. Coconut for texture and tropical flair