Chef Benny’s Boneless Chicken Curry 

	    
              
              
  • 8 People
  • 80 min.
  • intermediate 
Chefs Benny's go-to chicken curry, perfect for any occasion. The simplest curry filled with a balance of flavours in its unique spice mix! 
Ingredients
  • 2 kilograms deboned chicken thighs, cubed
  • 45 ml cooking oil
  • 2 onions sliced
  • 15 ml (1 tbsp) garlic
  • 15 ml (1 tbsp) ginger
  • 5 ml (1 tsp) cardamom seeds
  • 5 ml (1 tsp) fennel seeds
  • 4 sprigs of curry leaves
  • 45 ml (3 tbsp) Rajah Mild Masala curry powder
  • 15 ml (1 tbsp) Robertsons turmeric
  • 2 tomatoes, grated
  • 15 ml (1 tbsp) tomato paste
  • 2 chillies, chopped
  • 1 ml (pinch) salt
  • 1 ml Robertsons black pepper to taste
  • 1 to 2 glasses of water
  • 4 potatoes, peeled and cubed
  • 1 cup peas
  • 1/2 bunch fresh coriander (dhania), chopped
Cooking Method
  1. In a large pot, sear the chicken pieces in 2 tbsp of oil until light -golden brown colour over high heat.

  2. Remove the chicken and lower the heat to medium, add 1 tbsp of oil to the same pot then add the onions, garlic, and ginger and sauté until onions are soft.

  3. Add the cardamom seeds, fennel seeds, and curry leaves and sauté for 1 min.

  4. Add the masala mix and turmeric powder then mix and sauté for another 2min.

  5. Add the seared chicken, mix and then add the tomato, tomato paste and chillies.

  6. Mix well and season with salt and pepper

  7. Add the water and potatoes then cover and cook at medium heat for 15min.

  8. Add the peas, coriander, stir until well mixed. Check for seasoning and add more if needed.

  9. Allow to simmer for another 10-15min. Or until the potatoes are soft.

  10. Garnish with leftover coriander and serve with your choice of starch/bread and condiments.

  • Nut Free
  • Dairy Free
  • Gluten Free