Looking for something to warm up with on a cold winter evening? Miami Canners has two delicious chicken curries up our sleeves that the whole family are sure to love. The best news of all? Our friend Pumla has made certain that one is a diet-friendly option, too- so there’s no reason not to enjoy a hearty, warming treat.

The quickest chicken curry you’ll ever make

Not in the mood to mess around? This super-quick chicken curry goes from pan to table in under a quarter of an hour, and tastes great too. All you need is:

  • 250g deboned chicken breasts, cubed
  • 1 onion, chopped
  • 1 tbsp oil
  • ½ tbsp curry powder
  • 1 tablespoon MIAMI Tomato Paste
  • 1 cube beef stock
  • 2 tbsp chutney
  • 1 tbsp fresh lemon juice
  • 1 tin MIAMI Indian Style Diced Tomatoes
  • 250 ml Hellman’s Mayonnaise (we highly recommend it’s this brand)

Brown your chicken breast in a cooking oil of your choice. Scoop it out of the pan, and fry the onion until soft and delicious. Drop in the curry powder and all other ingredients and stir well. Allow to simmer together for 10 minutes, then serve over rice and your favourite curry sides. It’s really that easy!

Keep it light and lean with Pumla

@pumlasfood - piccalilli chicken curry

IG @pumlasfood

Want to kick your chicken curry up a notch? Try this delicious- yet lean- twist from Pumla. While the ingredient list looks a little intimidating, it’s easy to assemble!

  • 12 -14 drumsticks
  • 1 tbsp chicken Seasoning
  • 2 tbsp oil
  • 1 tbsp curry powder to taste (medium heat recommended)
  • 1 tsp masala/cayenne pepper
  • 1/4 tsp turmeric
  • 4 garlic cloves, crushed
  • 2 tsp ginger, minced
  • 2 small chillies sliced
  • 1/2 tsp thyme
  • 1 tsp chicken stock powder
  • 1 cup (hot) water
  • 3 tbsp MIAMI Piccalilli
  • 1 tsp corn flour
  • 1 tsp sugar
  • salt and pepper to taste

Brown your drumsticks after rubbing them in the chicken seasoning. Use the same pan to cook through your curry powder, masala, turmeric, and onions. Stir them regularly to ensure the spices are evenly distributed. Then add the ginger, chillies, garlic, and thyme, slowly adding the water and chicken stock afterwards. Allow it to simmer until the chicken is tender and ready to eat. Make a paste of corn flour and water to thicken the sauce, adding it to the pan with the piccalilli, salt, and sugar. After 5 minutes of simmering, it’s ready to serve with your choice of rice. Don’t forget to sprinkle some coriander over the top!

Don’t let the winter blues creep in! With these tasty dishes under your belt and Miami Canners in your pantry, you’ll get an authentic taste of African chicken curry to warm you up and leave you feeling great throughout the cold season.