Nana's Chicken Curry

A fragrant curry with coconut milk, tomato, ginger, and fresh corriander.

1/31/20252 min read

Nana's Chicken Curry

INGREDIENTS

  • 1 whole chicken, cut into stewing size

  • 2-3 large yellow potatoes, peeled and cut into chunks

  • 2 tsp nana’s curry powder (see recipe)

  • 1 yellow onion, diced

  • 1-inch piece ginger, peeled and finely chopped

  • 3 cloves garlic, finely chopped

  • 1 small chili (fresh), finely chopped

  • 1 plum tomatoes, diced

  • 2 tbsp coconut milk powder OR 1/4 cup coconut milk canned

  • Fresh corriander, for garnish

  • Salt

  • Black pepper

  • Cooking oil

DIRECTIONS

  1. Season your chicken with salt, set aside.

  2. In a pot, heat oil over medium heat. Add onions, fry until softened. After a couple minutes, add the ginger, chili, then the garlic. Continue to fry until the garlic is lightly golden. Add tomatoes, fry for a minute, then add the curry powder.

  3. Once fragrant, add chicken to the pot. Stir and add salt and pepper to taste.

  4. Add water to cover chicken, and the coconut milk powder. Bring to a soft boil.

  5. Reduce over medium low heat for 25 mins uncovered, stirring occassionally. Taste for salt and add as needed. Add potatoes, then cook for another 20 mins until chicken is tender and falls off the bone, the potatoes are soft, and the liquid has reduced into a thicker sauce.

  6. Turn off heat and finish with fresh corriander. Serve with basmati rice or with Nana’s Pilau (see recipe)

SPECIAL EQUIPMENT

  • Cleaver (knife for bones)

TIPS

  • If you use a whole chicken, you can choose to remove the skin or keep the skin on. If you keep the skin on you’ll get a fattier, richer sauce.

  • If you don’t have clever to cut bones (or you don’t want to cut chicken bones) you can also ask a butcher to cut the bones into stewing size. You basically want the chicken thighs and legs cut into 2-3 pieces.

  • If you want to opt for boneless chicken you can use all chicken breast or all chicken thigh - but it will soften the chicken flavour of the curry if you use boneless.

  • To test if your potatoes are done, pierce with a fork and if it easily slides off, it’s ready.

BACKGROUND

This is recipe that’s been passed down and adapted through 3 generations. Its roots spread to Goa and Tanzania, but have grown in Canada. The flavours of this curry combine my Nana’s own curry blend that she used for chicken curry as well as shrimp curry.

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