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As promised, here’s my go-to super easy Spicy Chicken Curry Recipe. It’s my own little mash up of three of my favourite curry recipes by my Dad, my good friend, Nicole and the all faithful, Jamie Oliver. It’s flavourful, simple to make and something which should be enjoyed when creating happy memories with family or friends. My Spicy Chicken Curry is made with Rajah Medium Curry Powder, however, feel free to swap that out for any of their other powders of your choice. Rajah curry powders are made from high quality natural ingredients like garlic, cumin, coriander and turmeric. It’s these ingredients that give Rajah its distinctive flavourful aroma. Rajah powders are available in a range of flavours and heat profiles, making it the perfect ingredient for any curry recipe.
Here’s my four portion recipe:
Ingredients:
1. 800g – 1200g chicken drumsticks and thighs on the bone
2. Olive oil
3. 1 onion
4. 1 tablespoon of turmeric
5. 2 garlic cloves
6. +- 4cm piece of ginger
7. 2 – 4 whole bay leaves
8. 5 whole cardamom seeds
9. Pinch of cumin
10. 1 tablespoon of Rajah Medium Curry Powder (feel free to use your alternative Raja preference powder here)
11. 1 x 400g tin of chopped tomatoes
12. +- 8 – 10 baby potatoes
13. +- 4 medium size carrots (optional – for a more wholesome nutritious curry)
14. +- 4 patty pans (optional – for a more wholesome nutritious curry)
15. 125ml cream (optional – for those who can’t handle the heat)
16. Coriander
17. 1 cup of Basmati rice (feel free to replace with quinoa for a healthier option)
18. Salt
19. Pepper Method:
1. Place chicken in a bowl with water and add the turmeric. Season with salt and pepper. Pop the bowl in the fridge for a minimum of 30 minutes (you can let it soak for up to 4 hours).
2. Add a drizzle of olive oil to a deep large pot over medium heat.
3. Peel and finely chop the onion. Add it to the pot and cook for about 8 minutes or until soft and slightly golden while stirring regularly.
4. Peel the ginger and garlic and then grate them with a microplane over the pot and add to onion.
5. Add the bay leaves, cardamom seeds and a cumin. Cook for a further 2 minutes while stirring regularly.
6. Add the Rajah Medium curry powder and stir the mix (it should now smell amazing and be forming a dry paste like texture).
7. Add the chicken to the pot along with some of the seasoned turmeric water that it was soaking in. Cover with lid and let it cook for 5 minutes.
8. Now add the tinned tomatoes. Give everything a gentle stir.
9. Cut up your potatoes into quarters and add to the pot.
10. (Optional: Slice carrots into thick disks and cut up patty pans into quarters. Then add to the pot.)
11. Add a little more water, if necessary, to ensure that all ingredients are submerged. Bring to the boil. Reduce the heat and simmer for 1 hour with the lid on. Stir occasionally. (Optional: If you’re fortunate enough to have Wonder Bag, take the pot off the stove and place it in the Wonder Bag and allow it slow cook for 3 hours.)
12. Add water and a sprinkle of salt to a small pot and bring to the boil. Then add the basmati rice and cook for about 15 minutes. Once done, drain excess water and take off the heat.
13. Remove the lid of the chicken curry mix and allow it reduce slightly and thicken, if necessary. Alternatively, add a little more water if the consistency is too thick.
14. Season with salt and pepper to taste.
15. (Optional: If the curry is too hot for your liking, add the cream to mix and continue to simmer for a further 10 minutes.)
16. Plate and garnish your curry with coarsely chopped coriander and serve with a side of your basmati rice.
17. Voila, enjoy with a glass of Cabernet Sauvignon! For further inspiration and recipe ideas, have a look at the “What’s For Dinner” website where you can follow along and learn to cook like Chef Benny Masekwameng and Food Blogger Lorraine Maharaj https://www.whatsfordinner.co.za/rajah/ Be sure to sign up to their website here https://www.whatsfordinner.co.za/rajah/signup-form/ in order to receive a free recipe e-book by Chef Benny and Lorraine. By signing up, you also stand a chance of winning one of 16 Rajah Masterclass Curry Kits. Draws will take place on Mondays each week starting from now till the 31st of December 2021. Happy curry cooking foodies!
1. 800g – 1200g chicken drumsticks and thighs on the bone
2. Olive oil
3. 1 onion
4. 1 tablespoon of turmeric
5. 2 garlic cloves
6. +- 4cm piece of ginger
7. 2 – 4 whole bay leaves
8. 5 whole cardamom seeds
9. Pinch of cumin
10. 1 tablespoon of Rajah Medium Curry Powder (feel free to use your alternative Raja preference powder here)
11. 1 x 400g tin of chopped tomatoes
12. +- 8 – 10 baby potatoes
13. +- 4 medium size carrots (optional – for a more wholesome nutritious curry)
14. +- 4 patty pans (optional – for a more wholesome nutritious curry)
15. 125ml cream (optional – for those who can’t handle the heat)
16. Coriander
17. 1 cup of Basmati rice (feel free to replace with quinoa for a healthier option)
18. Salt
19. Pepper Method:
1. Place chicken in a bowl with water and add the turmeric. Season with salt and pepper. Pop the bowl in the fridge for a minimum of 30 minutes (you can let it soak for up to 4 hours).
2. Add a drizzle of olive oil to a deep large pot over medium heat.
3. Peel and finely chop the onion. Add it to the pot and cook for about 8 minutes or until soft and slightly golden while stirring regularly.
4. Peel the ginger and garlic and then grate them with a microplane over the pot and add to onion.
5. Add the bay leaves, cardamom seeds and a cumin. Cook for a further 2 minutes while stirring regularly.
6. Add the Rajah Medium curry powder and stir the mix (it should now smell amazing and be forming a dry paste like texture).
7. Add the chicken to the pot along with some of the seasoned turmeric water that it was soaking in. Cover with lid and let it cook for 5 minutes.
8. Now add the tinned tomatoes. Give everything a gentle stir.
9. Cut up your potatoes into quarters and add to the pot.
10. (Optional: Slice carrots into thick disks and cut up patty pans into quarters. Then add to the pot.)
11. Add a little more water, if necessary, to ensure that all ingredients are submerged. Bring to the boil. Reduce the heat and simmer for 1 hour with the lid on. Stir occasionally. (Optional: If you’re fortunate enough to have Wonder Bag, take the pot off the stove and place it in the Wonder Bag and allow it slow cook for 3 hours.)
12. Add water and a sprinkle of salt to a small pot and bring to the boil. Then add the basmati rice and cook for about 15 minutes. Once done, drain excess water and take off the heat.
13. Remove the lid of the chicken curry mix and allow it reduce slightly and thicken, if necessary. Alternatively, add a little more water if the consistency is too thick.
14. Season with salt and pepper to taste.
15. (Optional: If the curry is too hot for your liking, add the cream to mix and continue to simmer for a further 10 minutes.)
16. Plate and garnish your curry with coarsely chopped coriander and serve with a side of your basmati rice.
17. Voila, enjoy with a glass of Cabernet Sauvignon! For further inspiration and recipe ideas, have a look at the “What’s For Dinner” website where you can follow along and learn to cook like Chef Benny Masekwameng and Food Blogger Lorraine Maharaj https://www.whatsfordinner.co.za/rajah/ Be sure to sign up to their website here https://www.whatsfordinner.co.za/rajah/signup-form/ in order to receive a free recipe e-book by Chef Benny and Lorraine. By signing up, you also stand a chance of winning one of 16 Rajah Masterclass Curry Kits. Draws will take place on Mondays each week starting from now till the 31st of December 2021. Happy curry cooking foodies!
