May 24, 2020

Braised Curried Chicken


  • 500g Thinnai Organic Chicken thighs
  • 2 large Tomato, chopped
  • 1 large Onion, chopped finely
  • 5 Green Chillies, ground
  • 3 cloves Garlic, crushed
  • 3cm piece Ginger, ground
  • 3 Cardamoms pods
  • ¼ tablespoon Thinnai Foods Curry powder
  • 1 table spoon oil
  • A few Fresh curry leaves
  • Water, as required
  • Pepper, Lime juice and Salt To taste
  • Coriander leave – for garnish


  1. Skin and de bone chicken, then cut into bite sized pieces.
  2. Heat 1tablespoon of oil in a large, non-stick pan. When hot, add the onion and curry leaves. Fry, stirring constantly until the onions are nearly brown.
  3. Add the garlic, ginger and chili’s and continue frying for 2-3 minutes.
  4. Add chicken pieces, salt, tomatoes, curry powder and cardamoms, then stir constantly for a further 3-4 minutes.
  5. Add a little water if the chicken is too dry.
  6. Braise/ cook over low heat until the meat is tender. Season with pepper. Turn off the fire and add lime juice. Garnish with a sprig of coriander leaves.

Serve as a bite, with Roast paan or String hoppers

Serves 4

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