Shelagh’s Chicken Curry

Shelagh's Chicken curry
Recipe type: Meats
Cuisine: Indian
Serves: 5-6
Prep time:
Cook time:
Total time:
I spent several of our first years in Italy hanging out with my dear friend Shelagh. She learned to make curry from her South African mother and passed the recipe on to me. I never thought I'd be able to make good curry so I was thrilled!
  • 2 C basmati rice
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 red pepper chopped
  • 1 T butter
  • 2 T olive oil
  • 6 chicken pieces, legs & thighs
  • 2 potatoes, peeled and chopped into chunks
  • curry powder to taste (curries are different so hard to say how much but be generous)
  • 2 chopped fresh or canned tomatoes (or ⅓ C puree)
  • 1 can non-sweetened coconut milk
  • salt & pepper
  • Optional: plain yogurt & curry to marinate chicken in
  1. Recommended: marinate chicken overnight in yogurt and curry powder
  2. Cook rice as directed
  3. In the meantime, sauté garlic, onion & red pepper in butter and olive oil
  4. When onions are translucent, add chicken (season with salt & pepper first) and potatoes and brown
  5. Add curry and stir for 1 minute
  6. Add tomatoes, coconut milk and a little water to almost cover chicken
  7. Add salt, pepper and more curry as needed to make a very seasoned, thicker sauce
  8. Cook until chicken and potatoes are cooked through
  9. Optional garnishes: cilantro (I highly recommend!), green onions, cucumber, peanuts, raisins, apricot jam, dried coconut, etc.



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