Chicken and rice never looked this fragrant! You can swap ginger and spices out for a packet of Thai red or yellow curry, if you like. 

Caramelised chicken curry 

Serves 4 

Ingredients

For the sauce

2 Tbsp canola oil
2 onions, finely chopped
2 cloves garlic, finely chopped
4cm ginger, peeled and grated
1 Tbsp mild curry powder
2 tsp turmeric
1 cinnamon stick
1 star anise
2 cups chicken stock
1 can (400ml) coconut milk
2 tsp sugar
3 Tbsp lemon juice
10g coriander, chopped

3 chicken breasts on the bone
Salt and milled pepper
3 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp water
2 Tbsp brown sugar (honey works well, too)
3 Tbsp canola oil
1 onion, thinly sliced
Rice (or noodles), for serving
Coriander, for serving 

Method 

1. For the sauce, heat oil in a pot and sauté onions until softened, about 5 minutes. Add garlic and ginger and fry for another minute. 
2. Add the spices and fry 30-60 seconds while stirring, until very fragrant, careful not to let it catch. Add stock, coconut milk, sugar and lemon juice. 
3. Simmer sauce over medium heat until thickened to a light stew consistency, about 12-15 minutes. Adjust seasoning and keep warm. 
4. Debone the chicken, keeping skin intact. Pat chicken dry all over, using kitchen paper, and season lightly. (Drying out will ensure a crispy finish.) 
5. Combine soy sauce, vinegar, water and sugar. Set aside. 
6. Heat 3 Tbsp oil in a pan over high heat. Fry sliced onion, stirring regularly, until crispy. Remove with a slotted spoon and season with salt while warm. Set aside for serving. 
7. In the same pan, add chicken skin-side down and fry until golden, about 4 minutes. Flip and sear until golden on the other side. Remove chicken and set aside. 
8. Reduce heat to medium and add soy sauce mixture to the pan. Simmer and reduce for about 2-3 minutes. Place chicken skin-side down in the sauce and cook for a further 7-10 minutes to caramelise and cook chicken through, spooning sauce over fillets to coat. Remove and rest for 5 minutes before slicing. 
9. Divide rice between 4 bowls, ladle in curry sauce and top with sliced chicken and any leftover pan juices. Serve scattered with crispy onions and coriander. 

Good to know  

Chinese curries have a thick, stew-like consistency and generally use dry spices. Thai curries use fresh aromatics to create wet, hot pastes and add coconut milk, delivering a thinner sauce. We’ve opted for the best of both. 

Total recipe cost*: R131 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Creamy peri-peri chicken livers