Butter chicken curry with vetkoek and sambals

Prep time
Cook time

This delicious curry needs no introduction. Pairing it with sambals cuts through the richness of the sauce.


1 pack (2.2kg) chicken braai pack

salt and milled pepper

1/3 cup melted butter

1 cup plain yoghurt

3 Tbsp butter-chicken spice mix

a glug of oil

2 onions, chopped

4 garlic cloves, chopped

1 Tbsp fresh ginger, grated

2-3 fresh or dried curry leaves

3 Tbsp tomato paste

2 Tbsp sugar

2 cups chicken stock

4 medium potatoes, peeled and chopped

1 can coconut milk (optional)


1 red or white onion, chopped

4 salad tomatoes, chopped

¼ cucumber, chopped

1/3 cup white vinegar

3 Tbsp sugar

salt and milled pepper

For serving:

fresh coriander

vetkoek, rice, naan or roti


  • Season your chicken well and place in a large bowl.
  • Add butter, yoghurt and spice mix. Marinate for at least 1 hour.
  • In a large pot, heat oil and fry onions, garlic, ginger and curry leaves until fragrant.
  • Add tomato paste and sugar, and cook for 1 minute.
  • Add stock and scrape the bottom of the pot to incorporate all those flavourful bits.
  • Add the chicken, including the marinade. Partially cover with a lid and allow to simmer gently for 15 minutes.
  • Add potatoes and coconut milk, and simmer for a further 20-30 minutes or until the potatoes and chicken have cooked through.
  • Stir through the coriander, add a squeeze of lemon juice, and season well.
  • Combine the sambal ingredients and season.
  • Serve your butter chicken curry topped with sambal. Enjoy with vetkoek, rice, naan or roti.