Curried Chicken

A good all-round curry recipe.


¼ cup sunflower oil
1 medium-size onion, peeled and coarsely chopped
2 medium-size capsicums, cored, seeded and chopped
1 clove garlic, peeled and finely chopped
½ teaspoon ground cumin
Pinch cayenne pepper
¼ teaspoon paprika
1½ teaspoons curry powder
¼ teaspoon ground ginger
½ teaspoon salt
2 cups diced cooked chicken
5 medium-size tomatoes, peeled and sliced, or 2 tins (400g each) tomatoes, chopped, with their juice
1½ teaspoons lemon juice


Heat the oil in a large, heavy pan/ pot over moderate heat.  Add the onion and sweet peppers and cook, covered, for 5 minutes, or until the onion is soft.

Add the garlic, cumin, cayenne pepper, paprika, curry powder, ginger and salt.  Reduce the heat to low and cook, covered, 8 minutes longer, stirring occasionally.

Put the chicken and the tomatoes with their juice into the pan.  Simmer, uncovered, for 10 minutes or until the chicken is heated through and the liquid has thickened slightly.

Stir in the lemon juice.  Serve with rice, noodles or potatoes.

Serves 4

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