Steamed Curried Chicken (BC)

Steaming is a great way to cook chicken. This dish steams a chicken curry in a shallow bowl. It is necessary to use a shallow bowl, because the condensation would else create a pool of water around the chicken, watering down the flavours.
The chicken has been cut into chunks using poultry shears. If you do not have these, cut the chicken off the bone. You can then also steam for 30 minutes and the meat will be cooked through.


  • 1 chicken leg (375-400gr)
  • 2 cloves of garlic
  • 2 tsp grated ginger
  • pinch of salt
  • 1 red chili pepper
  • 1/4th tsp ground cumin
  • 1/8th tsp turmeric
  • 1/2 tsp sunflower oil

Serves 1 as part of the Budget Challenge


Cut the chicken leg with poultry shears; the drumstick in 3 parts and the thigh in 4 parts.

Puree the garlic, ginger, salt, chili pepper, cumin, turmerin and oil into a paste. Rub the chicken pieces with the paste.
Place the chicken in a shallow but wide bowl, allowing the top of each piece to come into contact with the steam.

Place the bowl in a bamboo steamer. Steam for 45 minutes. The chicken is cooked when, when stabbed with a knife, the liquid emerging is clear.
Serve with rice and a cucumber salad.