Mammy’s Chicken Curry

This recipe has been a stalwart of my parents’ catering repertoire for many years.  Its fed many family dinners and big gatherings.  It’s quite quick and easy to prepare and scales up pretty well if you’re feeding a party. It also ‘stove matures’ well, so you can prepare it ages in advance which is very handy for entertaining. In fact I think its flavour improves if it’s prepared ahead.

When I flew the nest (many, many moons ago) I took the recipe with me, scribbled on a scrap of notepaper.  I still refer to that scrap of paper to this day when I’m cooking this.  I’m recording it here for posterity (and in case I lose that piece of paper).

I have made a small variation of my own:  I add peas (petit pois to precise) which didn’t form part of the original recipe (’twas far from petit pois I was reared!!). So, strictly speaking this should probably be Mammy’s Chicken Curry 2.0.



(makes 4 big servings, 10 minutes preparation, 45 minutes cooking time)

  • 1 tablespoon sunflower oil or other vegetable oil for frying
  • 2 onions, roughly chopped
  • 3 carrots, washed and sliced
  • 2 cloves of garlic, crushed
  • 4 chicken breasts, cut into bite-size pieces
  • 1 tablespoon curry powder
  • 1 tablespoon plain flour
  • 2 tablespoons cider vinegar
  • 2 tablespoons mango chutney
  • 1 stock cube (vegetable or chicken), crumbled
  • 200 g/ 7 oz frozen peas or frozen petit pois.


  1. Heat the oil in a large saucepan.  Fry the onions over a medium heat until they are soft but not browned.
  2. Add the garlic and fry for one minute.
  3. Mix the curry powder and flour in a mug.  Add a small amount of hot water and mix to a paste.  Fill the rest of the mug with water and mix.  Add this curry powder mix to the onions and garlic.  Add an extra mug of water.
  4. Add the carrots, chicken, cider vinegar, mango chutney and stock cube.
  5. Bring the curry to the boil then turn down the head to a gentle simmer, cover and cook for 45 minutes until the chicken is cooked and the carrots are tender.
  6. Add the peas and cook long enough to defrost them and heat them through (add the peas just before serving as they don’t cope well with being cooked for a long time).
  7. Serve with rice and/or naan bread.  If you’re feeling adventurous add slices of banana on top.

Tip For Moist Roast Chicken

Easy Tip For Moist Roast ChickenWhere does the time go?  Honestly, I didn’t realise it has been so long since my last post (‘Bless me, Father, for I have sinned…’).   Well, I’ve made a New Year’s resolution to get back into the swing of posting.  To kick things off for 2016 I’m keeping my first post of the new year short and sweet.

You like really moist roast chicken?  Here’s a quick and very easy tip for delicious, moist roast chicken:  roast the chicken upside down!  Ok, that’s not quite all but its the most important step.

Here’s the full story:


  • 1 free range chicken
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 handful of herbs, torn – use whatever you have to hand whose flavour you enjoy.  I typically throw in some sage, parsley, rosemary and a bay leaf as I have these growing in my garden year-round.
  • Salt and freshly-ground pepper


  1. Preheat your oven to 200 C / 390 F.
  2. Remove any packaging from the chicken and place it upside down (breast-side down) in a large roasting tin.   Placing the chicken upside down encourages its own fat to melt and flow into the fleshiest parts, keeping them deliciously moist.
  3. Shove the onion, lemon and herbs inside the chicken. (I didn’t say this was going to be glamorous.) These add moisture and flavour from inside during cooking.
  4. Season the chicken with salt and freshly ground pepper.
  5. Place the prepared chicken into the oven.  Roast for 20 minutes per pound plus an extra 20 minutes (for luck?)
  6. (If you’re preparing roast potatoes or roast vegetables to accompany your chicken, now is a good time to get them started … but that’s another day’s post!)
  7. When its done (check the juices run clear, no signs of pinkness in the juice), take it from the oven and let it rest, right-side up, for 15 minutes before carving.  This method means the ‘crown’ of the chicken doesn’t become as browned as with the more conventional right way up technique.  If you want to brown the skin of the crown turn the chicken right way up for the last 20 minutes of roasting.