South African Chicken Curry

Updated: Jul 30, 2019

I cooked this in the Slow Cooker for approx 6 hours on low and it came out delicious! If you love cinnamon spiced curries then this is a go too! There are a lot of ingredients (mostly immune boosting spices) but if you stock your pantry up, you can create dishes like this all the time. I served this on quinoa with currants and added a dollop of coconut cream on top (this is optional).

Ingredients (serves 4-5)

  • 3 tablespoons coconut oil or good-quality animal fat

  • 10-12 chicken drumsticks

  • 2 onions, sliced

  • 5 garlic cloves, chopped

  • 2 tablespoons finely grated ginger

  • 2 cinnamon sticks

  • 4 whole cloves

  • 2 bay leaves

  • 10 fresh curry leaves

  • 1 ½ teaspoons ground fennel

  • 1 ½ teaspoons ground coriander

  • 1 ½ teaspoons ground turmeric

  • 1 teaspoon smoked paprika

  • 2 teaspoon mild curry powder

  • 2 teaspoons sea salt

  • 1 large zucchini, sliced

  • 1/2 head of cauliflower, chopped up

  • 3 x carrots, chopped

  • 200 ml Chicken Bone Broth or water

  • 1 x can of tinned tomatoes

  • 1 x small can of coconut cream


  1. Lightly fry the onions, garlic and ginger in 1 tbsp olive oil over a medium heat. Add the chicken drumsticks and fry until slightly brown. Add all ingredients (except the coconut cream) into the Slow Cooker along with the chicken, onions, garlic and ginger.

  2. Cook on low for approximately 6 hours and then add coconut cream (if desired). Serve with quinoa mixed with currants and season to taste. Perfect Winter Warmer!

Enjoy x

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