Easy Chicken Curry

The ubiquitous curry has developed many personalities around the world. This recipe takes me back to pre-teen memories of lunch invites with friends like Rita and Gopa.

One of my pleasures of eating curry has to be the variety of side dishes. Fried, ripe plantain, sliced pawpaw and avocado are must-haves.

I have called it easy chicken curry because even my husband can cook it!

A recipe from “A Plate in the Sun


  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2cm/1 inch ginger, grated
  • 1 tsp black onion seeds
  • 2 tbsp plain flour
  • 1 tsp each of spices: cayenne pepper, curry powder, coriander powder, turmeric
  • 2kg/4 lb chicken pieces
  • 250ml/9floz coconut milk
  • 1 scotch bonnet chilli or 3 fresh green chillies
  • 500g/18oz vegetables like carrots, mushrooms, courgettes, sweet potato, aubergine
  • salt and pepper to season
  • oil to shallow fry


  1. Heat a large saucepan, then lightly fry the onions, garlic, ginger and black onion seeds. When the onions turn lightly golden add the plain flour and spices and stir for a few minutes until fragrant.
  2. Lower the chicken pieces in batches into the pan and brown on both sides.
  3. Pour in the coconut milk, add the peppers and simmer for about 15 minutes.
  4. Stir in the vegetables and add a little hot water if you want to thin out the sauce. Cover and continue to simmer until the chicken and vegetables are cooked through.
  5. Serve with plain or flavoured rice.
  6. Two or three side dishes make a simple supper and for a lunch or dinner party a good variety will make it special. My favourites are – chopped or sliced avocado, pawpaw, fried plantain, boiled eggs, raw onion, tomato, browned desiccated coconut, fried onion, peanuts (whole or roughly chopped), banana, mango and crisp fried okra.

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