Zesty chicken curry: For that classic winter evening family meal

A hearty meal is always a welcome addition to any weeknight with the family. When you want to warm-up this winter, a zesty chicken curry will surely hit the spot. Cooking for your family shouldn’t be too complicated, especially when cooking for a big family. The meaty chicken and warming curry flavours will bring you comfort during those cold nights.

Zesty chicken curry tips

You can brown your chicken pieces in the pot or pan you will be using. If you are submerging the pieces in the sauce, you should remove the skins for better texture. You can include potatoes and other vegetables into your chicken curry for a more wholesome meal. Serve with rice or some naan bread if the mood hits just right. Garnish with some fresh spring onion, a bit of grated lemon zest and enjoy.

There’s no meal as simple as a hearty curry in the middle of the week. Try our zesty chicken curry with veg and rice for a comforting weeknight meal.

Zesty chicken curry recipe

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Recipe by Gary Dunn Course: MainCuisine: South AfricanDifficulty: Easy

Servings

-1

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

Ingredients

• 1 whole 1 chicken, cut into pieces (or buy already separated pieces)

• 500 ml 500 chicken stock

• 1-2 cloves 1-2 garlic

• 1 1 onion

• 1 tbsp 1 curry powder

• 125 ml 125 milk or cream

• 1 tbsp 1 lemon juice

• ½ tsp ½ ground cloves

• 90 g 90 butter

• lemon peel and zest

• salt and pepper to taste

Method

• In a Dutch oven or stew pot, brown the onions, garlic and pepper
• Add the curry powder, cream, lemon juice and stock and let it come to a boil.
• Place the chicken pieces into the pot with the lemon peel and let it simmer for 1 hour or until chicken is very tender.
• Serve with boiled rice and chutney.

Notes

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Are you in the mood for more great South African warming winter meals to prepare for your family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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