Anita Low’s African Curry


2 boneless chicken breasts

6 cups water

1 tbsp Goodnight’s Red River Curry Powder

1 teaspoon salt

1 sliced carrot

1 sliced piece of celery

1 small onion, chopped

1 cup rice (optional)

2 sprigs of parsley

2 garlic cloves, sliced

2 tbsp olive oil

½ tsp ginger

½ tsp black pepper

½ tsp soy sauce


Cut up chicken in to bite sized pieces.

Place all ingredients in a large pot or kettle.

Cooking Part 1

Cover pot and simmer until the chicken is tender.

Once chicken is cooked, remove from pot and cover.

Cook the rice.

Preparation of the Gravy

Strain the broth

Puree vegetables cooked in the broth.

Measure 4 cups of broth and add pureed vegetables to it and set aside.

Put 2 tbsp Olive Oil, 1 tsp salt, 1 tsp Goodnight’s Red River Curry Powder in a saucepan and stir until warm.

Add the broth and vegetable mixture.

Stir until well mixed and thickened.


Serve as a stack up dinner. Start with the chicken on the plate (on a bed of rice is optional). Pour the gravy over the chicken. Add other toppings to your preference and taste, including avocado, peanuts, shredded coconut, parsley, diced hot peppers, mini orange slices, or anything else you like.

Our curry blend captures the best of all different types of curry: Asia, the Caribbean, and the Middle East. Select regular or spicy at checkout. Available in 1.5, 4, 8 and 16 ounces.