All in one chicken curry

eenbak hoenderkerrie

An easy one casserole dish that’s perfect for a week night

4 to 6 servings


6 chicken breasts, cut into cubes
a glug of oil
2 onions, diced
5 ml (1 t) fresh garlic, chopped
1 ml dried mixed herbs
1 celery stick, chopped
½ red chilli pepper, chopped (optional)
30 ml (2 T) mild curry powder
1 bay leaf
250 ml (1 c) raw white rice
2 carrots, peeled and cut into thick slices
500 ml (2 c) hot chicken stock
60 ml (4 T) boiling water
pinch of ground cinnamon
5 ml (1 t) salt
pinch of black pepper
125 ml (½ c) chutney
15 ml (1 T) white vinegar
some fresh coriander, roughly chopped to scatter over top


Preheat oven to 180 °C.

  1. Heat oil and sauté chicken cubes until they begin to brown. Take out and set aside.
  2. Heat some more oil if necessary and sauté onions, garlic, herbs, celery and chilli pepper until onions are soft.
  3. Add curry powder, bay leaf and rice. Stir fry for a while.
  4. Return chicken cubes and add carrots.
  5. Combine chicken stock, boiling water, cinnamon, salt, pepper, chutney and white vinegar and pour over rice mixture.
  6. Place casserole in oven for 1½ hours until rice is soft.
  7. Scatter chopped coriander over top and serve warm to taste.

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