Recipe Overview
This Chicken Curry is inspired by the warm, homestyle flavours many South Africans grew up with. By using Miami Indian Style canned tomatoes, you get a rich, spicy curry base without spending hours in the kitchen. The combination of onions, potatoes, carrots, and well‑seasoned chicken creates a wholesome, filling dish perfect for any night of the week. Whether you’re cooking for the family or meal‑prepping, this easy curry recipe guarantees delicious results every time.
Recipe Ingredients
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 8 pieces chicken (drumsticks and thighs)
- 1 can Miami Indian Style tomato mix
- Chicken spice, to taste
- Olive oil
- 1 cup water
Instructions
- Heat a drizzle of olive oil in a large, heavy-based casserole or deep frying pan over
medium heat. Add the onion and sauté until golden and fragrant. Remove the onion
from the pan and set aside.
- In the same pan, add the chicken pieces and cook until evenly browned on all sides.
Season generously with chicken spice.
- Return the fried onion to the pan, arranging it as a base. Place the chicken on top of
the fried onion.
- Pour in the Miami Indian Style tomato mix, followed by 1 cup of water. Stir gently to
combine the flavors.
- Add the diced potatoes and carrots to the pan. Stir lightly to distribute the ingredients
evenly.
- Cover with a lid and simmer over low to medium heat until the potatoes are tender
and the chicken is cooked through.
- Remove the lid and continue to cook for a few minutes to allow the sauce to reduce
and thicken to your desired consistency.
- Serve hot with steamed rice and garnish with freshly chopped coriander.
