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Rafi's Chicken Curry

A favourite in the Fernandez household.

Serves: 4-6 | Ready in: 1 hour

Rafi's Chicken Curry


  1. Heat the oil in a pan and fry the cloves, cardamoms, cinnamon, star anise and curry leaves over a medium heat for about 5 minutes (the curry leaves should be slightly burnt).
  2. Add the onion, ginger and garlic, and fry until brown.
  3. Add the curry paste, five spice and turmeric, and fry until the oil separates.
  4. Add the chicken pieces and mix well. When all the pieces are sealed, cover the pan and cook until the meat is nearly done.
  5. Add the chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissolves.
  6. Mix well and add the sugar and salt. Sprinkle with fresh coriander.