DifficultyIntermediateYields4 ServingsTotal Time47 mins

Ingredients

 Canola oil, to fry
 1 onion, chopped
 1 tsp crushed garlic
 2 tsp crushed Garlic
 1 tsp Hinds Pure Ground Ginger
 1 tsp Hinds Turmeric
 1 tsp Hinds Cayenne Pepper
 8 chicken pieces (legs and thighs)
 1 tsp Hinds Chicken Spice
 1 tsp Pakco Mild and Spicy Curry Powder
 1 x 400 g Rhodes Quality tin chopped tomatoes
 1 red pepper, deseeded and sliced
 350 g green beans, cut into 5-cm lengths
 2 large potatoes, peeled and cubed
 Salt to taste
 500 ml / 2 cups water
 Hinds Pure Black Pepper, to season
Yellow Rice
 10 ml oil
 1 small onion, sliced
 2 cups Basmati rice
 45 g raisins
 5 ml Hinds Turmeric
 2 ml Hinds Spice for Rice
 1 L water
 1 vegetable or chicken stock cube

Method

1

1 Heat the oil in a saucepan on medium heat and fry the onion and garlic until soft.

2

2 Add the Hinds Pure Ground Ginger, Hinds Turmeric, and Hinds Cayenne Pepper and cook for 2 minutes.

3

3 Add the chicken pieces and the Hinds Chicken spice to the curry mixture and brown it.

4

4 Add the Pakco Mild and Spicy Curry Powder and chopped tomatoes and mix through. Cook for 5 minutes constantly stirring.

5

5 Add the red pepper, green beans and potato cubes. Add salt and water, cover with lid and cook for 40 – 45 minutes. Season with Hinds Pure Black Pepper.

Yellow Rice
6

1 Heat the oil in a heavy-based pan and gently fry the onions over a very low heat for about 15 minutes, or until golden brown and crispy. Set aside.

7

2 Place the rice, raisins, Hinds Turmeric, Hinds Spice for Rice, water and vegetable or chicken stock cube in a large pan. Bring to the boil, then simmer for 12–15 minutes, or until the rice is tender and stir in the fried onions. Keep warm until ready to serve.

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Ingredients

 Canola oil, to fry
 1 onion, chopped
 1 tsp crushed garlic
 2 tsp crushed Garlic
 1 tsp Hinds Pure Ground Ginger
 1 tsp Hinds Turmeric
 1 tsp Hinds Cayenne Pepper
 8 chicken pieces (legs and thighs)
 1 tsp Hinds Chicken Spice
 1 tsp Pakco Mild and Spicy Curry Powder
 1 x 400 g Rhodes Quality tin chopped tomatoes
 1 red pepper, deseeded and sliced
 350 g green beans, cut into 5-cm lengths
 2 large potatoes, peeled and cubed
 Salt to taste
 500 ml / 2 cups water
 Hinds Pure Black Pepper, to season
Yellow Rice
 10 ml oil
 1 small onion, sliced
 2 cups Basmati rice
 45 g raisins
 5 ml Hinds Turmeric
 2 ml Hinds Spice for Rice
 1 L water
 1 vegetable or chicken stock cube

Directions

1

1 Heat the oil in a saucepan on medium heat and fry the onion and garlic until soft.

2

2 Add the Hinds Pure Ground Ginger, Hinds Turmeric, and Hinds Cayenne Pepper and cook for 2 minutes.

3

3 Add the chicken pieces and the Hinds Chicken spice to the curry mixture and brown it.

4

4 Add the Pakco Mild and Spicy Curry Powder and chopped tomatoes and mix through. Cook for 5 minutes constantly stirring.

5

5 Add the red pepper, green beans and potato cubes. Add salt and water, cover with lid and cook for 40 – 45 minutes. Season with Hinds Pure Black Pepper.

Yellow Rice
6

1 Heat the oil in a heavy-based pan and gently fry the onions over a very low heat for about 15 minutes, or until golden brown and crispy. Set aside.

7

2 Place the rice, raisins, Hinds Turmeric, Hinds Spice for Rice, water and vegetable or chicken stock cube in a large pan. Bring to the boil, then simmer for 12–15 minutes, or until the rice is tender and stir in the fried onions. Keep warm until ready to serve.

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