Pic of The original captain's chicken curry

The original captain's chicken curry

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Meat mains

The original captain's chicken curry

Main Serves 4 1h 5 min
Delicious midweek meal - serve with rice.


  • 3 tbsp vegetable oil
  • 1 large onion, finely sliced
  • ½ chicken - jointed but on the bone, (leg in 2, breast in 3), without skin
  • 200g captain's curry masala paste
  • 500ml water
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tbsp cider vinegar
Image of The original captain's chicken curry


Prep time: 5 min
Cooking time: 1h
  • Step 1

    Heat the oil in a frying pan and cook the onion on a medium heat until nutbrown; about 15 minutes.
  • Step 2

    Add the chicken pieces, sear on all sides, then add the paste and sauté for another 5 minutes, stirring all the while. Add two tablespoons of the water to make sure the masala does not stick to the pan. Remove the breast pieces (they cook faster).
  • Step 3

    Now pour in the rest of the water, along with the salt and paprika, cover and simmer on a low heat for 10 minutes. Return breast pieces and cook gently for another 30 minutes.
  • Step 4

    Add the vinegar, cook for 3 minutes more, then taste, adjusting as necessary for salt, vinegar and consistency of sauce.

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