CHICKEN CURRY WITH AMASI
- 1½ onion
- 6 ripe, almost over ripe tomato’s
- 2 tins Italian diced tomato
- 6 garlic cloves, don’t use the garlic in the tubs
- thumb size ginger, pealed
- 2 chicken stock cubes
- red chilli, to your taste
- ½ Red pepper, for sweetness
- 8 chicken breast
- Proper masala, you can mix your own eg. Garam masala and a proper curry mix more masala than curry. I have my own mix I get from a shop here.
- 1 teaspoon cumin seeds
- 4 – 6 curry leaves, optional
- 250 ml cream
- 1 tablespoon butter
- Basmati rice
- full cream Amasi
First chop the onions and saute onions in olive oil and butter, when they start going soft, add the chopped garlic, chopped red pepper, chopped chilli and ginger. Saute for another 3 minutes, don’t let the garlic change color. Then add about 3 tablespoons of you masala mix along with the cumin seads and let the spices combine with the onion mix.
Next add the chopped tomato’s while turning the heat all the way down.
Add salt pepper. Stiring for about 3 – 5 min.
Add chicken stock dissolved in 500 ml boiling water.
Stir all together
Add about 500 ml water.
Bring all to a boil and then turn the heat all the way down and let it start to simmer. Stir every so often to make sure nothing gets stuck to the bottom.
Cube your chicken, just smaller than a 1cm pieces. Add the full cream Amasi, another 2 spoons masala, about a table spoon of garlicky, salt and pepper. Let this stand for about 2 hours.
After about 2 – 3 hours your tomato mix will start getting thicker. At this point you need to take it off the heat and place it in a blender. Make sure to blend it until smooth.
Fry your chicken pieces for a couple of minutes just to get the outside brown then add them to your tomato mix. Add another cup of water and let this simmer until it becomes thicker making sure you don’t let the chicken break up. Now add the cream and butter and simmer for another 20 min.
Wash your rice, let it sit in water for about 30 min. Then rinse properly.
You want about 2 – 2.5 cups of rice.
Place the rice in a pot cover with water allowing water to be about more water than rice, about 3 cups. Bring to boiling point then turn the heat down all the way. Cover and let this steam till all the water has evaporated, about 5-10 min. Do not stir or do anything to the rice, you want it to get sticky. When done, turn the heat off and let it rest for 5 minutes with the lid on.
Recipe and photo: Marthinus Nothnagel