Curry Poule

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Cari Poule with steamed rice.


Preparation & Cooking Time :  15min / 45min


2 tsp olive oil
1 large brown onion, chopped
2 garlic cloves, finely chopped
1/2 tsp finely grated fresh ginger
1 tsp cumin seeds
1 tbs finely chopped coriander stem
   30g-60g (1/4-1/2 cup) Keen's Curry Powder


10 fresh curry leaves
   500g chicken thigh fillets, cut into 2cm pieces
1 x 400g can diced tomatoes
   400ml water
2 large potatoes, peeled, cut into 2cm pieces
Light sour cream, to serve
Steamed rice, to serve
1 bunch fresh coriander, sprigs picked


Heat oil in a heavy-based frying pan over medium heat. Cook the onion, garlic, ginger and cumin seeds, stirring often, for 4 minutes or until soft and aromatic.

Add the coriander stem and cook for 1 minute. Add curry powder and curry leaves. Cook, stirring, for 1 minute or until aromatic.

Add the chicken and cook, stirring, for 2 minutes or until browned slightly. Stir in the tomato and water.

Reduce heat to medium-low. Add the potato and simmer for 45 minutes or until tender.

Season with salt.


Serve with rice, sour cream and coriander sprigs.

Bon Appetit!