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Busman Curry Route 64 By Anthony Dumble

Here is my curry in memory or my dad mate 💙

Busman curry route 64


1kg chicken on the bone no skin

2 large chopped potatoes

3 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon gram masala

2 tablespoons tomato catchup

1/2 a chopped scotch bonnet with out seeds use seed if you like extra heat

1/2 teaspoon salt

1/2 teaspoon black pepper

2 chopped onion

2 chopped tomatoes

3 chopped spring onions

1 teaspoon chopped garlic

1 teaspoon chopped ginger

Little bunch of fresh thyme tie with a little butcher string too make it easy to pull out the curry at the end of cooking

Some fresh coriander and red birds eye chills to garnish the curry


Add the washed chicken to a large bowl

To the bowl add the chopped tomatoes spring onions and half of the chopped onions the tomato catchup and half of all the spices and the bunch of thyme mix the chicken well get all the spices in the chicken leave to marinate for a couple of hours

So you are Left with half the chopped onion and half the spices and the chopped potatoes

Let’s cook 😍

Add 2 tablespoons of oil to a large hot pan add the onions cook till soft then add the garlic and ginger cook for a couple of minutes then add all the spices cook for a couple minutes then add half cup of water cook to a thick paste then add the chicken mix slowly coating all the chicken with the curry paste mix stir and mix well

Now the secret behind the amazing taste of this curry don’t add water put a lid on and cook on medium heat for 10 minutes the chicken will produce its own juice mix cook for another 10 minutes then add 2 cups of water simmer for 15 minutes with lid on then remove the lid and cook on high to reduce the juice serve on a bed of rice garnish with the coriander and chillis


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