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Mum's Curried Chicken

Donna Lawrence

For Dinner ( Chicken, Casseroles, Curries )


Published on

30 minutes to prepare and 140 minutes to cook

Serves 4-5


This is my favourite Curried Chicken recipe it tastes great, it's easy to prepare & only requires a few basic ingredients. My Mum has prepared and served this recipe for family and friends for over 30 years, since the 1970's.


1 chicken
2 chicken stock cubes
4-6 cups of water
2 tablespoons of oil
2 carrots grated
1-2 cups of peas/beans
2 onions sliced or chopped shallots
1 tablespoon of sugar
2 tablespoons of curry powder
2 tablespoons of corn flour
Serve with steamed or boiled rice


Place water into an extra large saucepan or stock pot with chicken stock cubes and bring to the boil. Place the fresh chicken into the saucepan ensuring the water covers the whole chicken. Cover the saucepan with the lid and boil the chicken whilst covered for 1 & a half hours. Turn the chicken over half way through cooking and add more water if required. When done, let the chicken cool, remove the chicken skin and bones so you are left with the white chicken meat which you divide into pieces.
Set aside the stock until later.
Heat the oil in a large fry pan at a moderate temprature.
Stir-fry sliced onions and vegetables. Add curry powder and sugar. Stir and add corn flour.
Add stock left over from cooking the chicken.
Stir until mixture thickens.
Add chicken pieces, simmer whilst covered for ten minutes.
Serve with freshly steamed or boiled white rice.


Extra fast Cooking Options: Purchase a cooked BBQ chicken or freshly shelled prawns instead of boiled chicken to cut down cooking time.


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  • avatar

    It does sound great Donna :)

  • avatar

    Wow, I love recipes with history behind them. I will definitely give this a go, but don't think it will be as good as your mums after all those years of practice :)