Roast Chicken Curry

Time 140 min
Difficulty Easy
Serves 6


Tegel Fresh Tenderbasted Whole Chicken SHOP WITH MENUAID
  • 1 whole chicken
  • Olive oil
  • Salt
  • Pepper
  • Mixed herbs
  • 3 tablespoons butter
  • 2 medium onions, diced
  • 2 garlic cloves, diced
  • 5 small potatoes, small cube
  • 1/2 cup raisins
  • 1 cup of any crunchy nuts, chopped
  • ¼ cup chutney or fruit marmalade (lime, apricot, orange or mango)
  • 1 can condensed chicken soup
  • Fresh coriander (or mint), chopped

Spice mix

  • 1/4 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chilli powder
  • 1/2 tablespoon ground coriander seeds
  • 1/2 tablespoon garam masala
  • 1 1/2 tablespoons curry powder
  • 1 chicken stock cube


  1. Preheat oven at 180oc.
  2. To prepare the chicken, butterfly it. This is done by cutting down the breastbone and spread it flat, bones down.
  3. Oil the oven pan and bird. Rub mixed herb, salt and pepper onto the skin, roast in the oven for an hour or until the skin is golden brown. Once done, shred the chicken in the pan and leave aside.
  4. In a large pot on medium heat, melt butter and cook onion and garlic until soft and brown.
  5. Add allspice, cayenne pepper, chili powder, ground coriander seeds, garam masala, curry powder and chicken stock cube.
  6. Pour enough water into the pan so that nothing sticks to it.
  7. Consistently stir the mixture until you achieve a thin yellow-brown oatmeal paste.
  8. Add cubed potatoes, nuts and raisin to spice mixture with more water, water should not completely cover the mix. Cook on a low heat until the potatoes are soft.
  9. Add chutney or fruit marmalade and chicken soup. Stir in well and simmer on low heat until everything is combined. Taste and adjust anything needed. (You are looking for a thick consistency).
  10. Pour the mixture onto the shredded chicken and cook in the oven for another 20 – 30 minutes. Once done, serve with rice and scatter with chopped mint or coriander.

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