Reg's Recipes

Sunday 17 November 2013

Reg's Chicken Curry

Stop everything. This is actually happening. 

Reg has finally filmed the one we've all been waiting for: Reg's famous chicken curry!!! For generations upon generations, this recipe has only existed within the Pattem family, but that's about to change as Reg once again invites us into his kitchen to learn how to make the Regipe of all Regipes.

In this video, Reg prepares two chicken curries: 
1. On-the-bone, which is mighty hot and very typical of his region.
2. Boneless meat, his daughters' personal favourite.

Reg blends the base for two curries together then splits the mix into two pots. See "How to cut up a whole chicken, Reg-style" to see Reg prepare the chicken specially for these two curries.

Useful Reg advice
"Make sure you cut up the fibrous ginger to avoid the strands"
"[Chicken on the Bone] is definitely for me... strong, hot, flamey"
"What the lemon does is it curdles the milk and makes a nice base"
"Hello, Reg's Recipes here. We are through to about 15 minutes since we put the chicken in the sauce"
"Anyone who makes like this, is thoroughly going to enjoy"

For the Boneless Chicken Curry:
Preparation time: 15 minutes        Cooking time: 30-40 minutes        Spice level: Regligible

For the Chicken Curry on the Bone:
Preparation time: 15 minutes        Cooking time: Up to 1 hour          Spice level: Reg

Ingredients for each curry (serves 3-4)

Approx. 500 g of chicken
2 large onions
1 thumb of ginger, chopped
5 cloves of garlic
Half a lemon
Approx. 1 cup of milk
1/2 cup of vegetable oil
Salt to taste

1 tbsp madras powder
1 tbsp coriander powder (dhania)
1 tbsp cumin powder (jeera)
1/2 tbsp turmeric powder

Roughly chop the onions, garlic and ginger, and place them all into a blender. Add the milk and squeeze in the lemon. Blend for around 30 seconds, until the mixture is flakey (avoid creating a fine paste). Take a large pan and heat the oil. Place the mix into the pan (either all or half of it, depending on whether you're making both of the above curries) and stir and cook for 3-5 minutes. Now, stir all of the spices into the mixture and let them cook for 1 minute. Place the chicken into the mix, stir, put on the lid and cook on a medium heat for 15 minutes, then check on the curry and add water if it looks dry. Now cook on a simmer for 30-40 minutes for the boneless chicken, and up to an hour for the chicken on the bone. Check, stir, and if it looks like it does in the video, tuck in.

To accompany either or both of the above recipes, serve up Reg's rice (coming soon), chapatis, and a bit of yoghurt.


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