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Saturday, March 22, 2014

Mum in Law's Chicken Curry

My mum in law is a great cook and  quite the enthusiatic cook too.   If I ask her a recipe  for the same thing twice she would scold me " again you are asking me how its done!!", so now I get my sister in law to ask her the second time round :)     I loved this chicken curry,  that I asked her for the recipe. It took me a few tries with a little bit of  tweaking .
 She used chicken with bone, cut into small pieces but I used chicken boneless. The bright pink colour comes from the food colouring.  It goes well with  a couscous or rice  and a nice simple salad.

Recipe : My mum in law's chicken curry ( slightly adapted)

2 boneless , skin less chicken breast fillets, cut into bite size pieces ( about 285g)
( to rub on the chicken : 1/4 tsp curry powder, 1/4  tsp ground black pepper, salt and a few drops of  red or pink food colouring)
1 large onion, sliced
1 " piece ginger , grated
3 cloves garlic, grated or pound to a paste
10 curry leaves
3" pandan leaf cut into large pieces
2-3 fresh  green  chillies slit into  two length ways
2 tsp maldivian roasted curry powder( or  a nice mild curry powder , not thai curry pastes )
1/4 cup tomato ketchup
1/2 cup water
handful of Indian almonds( kanamadhu) , cut into slivers  or slivered almonds
handful of raisins
a dash of light soy sauce.
salt to taste
oil for deep frying and an extra 2-3 tbsp  oil

1.   In a small bowl mix the chicken rub ingredients and rub well into the chicken pieces.

2. Heat a large saucepan with  oil for deep frying, and once its hot , ( check with a small piece of bread to see if its hot) , fry your chicken pieces till bright pink , takes less  than a minute, and don't over fry as the meat  will get tough. Drain on kitchen paper.

3. In a separate pan, heat a few tablespoons of oil , and fry your onions  along with curry leaves and pandan leaf  till the onions starts to caramelize.

4. Add curry powder,  and a few tablespoons of water  , garlic and ginger and stir for 1 minute till you get a nice aroma of the spices.  Stir in tomato ketchup , a dash of light soy, raisins and nuts and cook  another minute. Finally add water and the fried chicken pieces , lower heat to a simmer , cover and cook for 5 minutes.

5. After 5 minutes the sauce should be thick  and quite dry, if you feel its too dry  add a little bit water ( not too much as you can see its quite a dry curry with a little sauce) taste add salt to taste.   Switch off  and serve.


  1. this is finger licking good dear..yummy

  2. Wow..luv the red colour of yummy dish.

  3. Nice colour dear. Chicken curry looks super!

  4. that looks so comforting... love the color of the curry...

  5. Very very flavourful and delicious, Nammi.

  6. oh i totally love them, adore them...Can never every say no to it :)

  7. Hi Nammi,

    Your MIL should set up cooking classes in Maldives... I think she will have good business :D

    Btw, did you bake the Bill Granger's spongey brownies? This brownies are not the gooey and fudgy kind and taste more like the denser kind of cake :D


  8. Ohhh drooling here... Simply great...


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