Excellent Chicken Curry with Roti

Serves 4 – 6

  1. Melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks and cook for about a minute or until fragrant. Be careful not to burn the spices.
  2. Turn heat to medium and add onion, ginger, and garlic and fry until softened for about 3 minutes.
  3. Turn heat to high and add Fresh Chicken Portions. Allow meat to brown for about 5 minutes and coat pieces in onion and spices very well.
  4. Add chopped tomatoes and tomato puree, mix well.
  5. Throw in diced potatoes, chicken stock, and curry leaves. Let simmer for about 30 minutes on low to medium heat. Taste for seasoning and add salt if needed.
  6. Garnish with fresh coriander and serve with rotis (Available at Excellent Meat Market).


  • 1.5kg Fresh Chicken Portions 
  • 2 tablespoons ghee, or butter
  • 1 tablespoon vegetable oil
  • 100g 11 in One Curry Masala (Available at Excellent Meat Market)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon whole cumin
  • 1 teaspoon cayenne pepper
  • 1 to 2 whole cinnamon sticks
  • 1 medium onion, finely chopped
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, finely minced
  • 2 medium tomatoes, chopped
  • 1 tablespoon tomato puree
  • 2 medium potatoes, diced into half-inch cubes
  • 1 cup chicken stock
  • 1 sprig curry leaves
  • Kosher saltto taste
  • Fresh coriander leaves, for garnish, optional