Tikka chicken curry

Prep time
Cook time

Tikka is an Indian word referring to a dish of small pieces of meat or vegetables marinated in a spice mixture. Try our take on this famous favourite recipe.


  • 1 x County Fair chicken braai pack 10 pieces
  • Salt and milled pepper
  • 3 Tbsp (45ml) tikka chicken paste
  • Glug olive oil
  • 2 onions, chopped
  • 3 Tbsp (45ml) medium curry powder
  • 3 garlic cloves, sliced
  • 1 Tbsp (15ml) freshly grated ginger
  • 3-4 whole tomatoes, chopped
  • 1 Tbsp (15ml) tomato paste
  • 2 tsp (10ml) brown sugar
  • 2 cups (500ml) chicken stock
  • 4 potatoes, peeled and chopped
  • Handful of fresh coriander, chopped
  • Juice (60ml) of 1 lemon
  • Plain roti
  • Red onion and tomato sambal


  • Season the chicken with salt and pepper.
  • Rub with the tikka chicken paste, making sure to coat evenly.
  • Heat the olive oil in a pot and fry onions for 3-4 minutes.
  • Add the curry powder and fry for another 3-4 minutes.
  • Add the garlic, ginger and chopped tomatoes and fry for about 5-6 minutes.
  • Add the tomato paste and brown sugar and fry for another 2 minutes (add a splash of water if necessary).
  • Add the marinated chicken and stock and cover with a lid. Simmer for 15 minutes over medium heat.
  • Add the potatoes and fresh coriander and simmer for a further 20-25 minutes or until the chicken and potatoes are cooked through.
  • Season well, stir through freshly chopped coriander and lemon juice.
  • To serve:
  • Serve with flaky roti or charred pitas, sambals and cucumber yoghurt if preferred.