AROMATIC CHICKEN CURRY

If you can’t stand the heat get out of the kitchen!… oops I mean omit the chilli and reduce the curry powder. This was so good, we just love spicy food, not too hot for us but …

20 ml (4 teaspoons) olive oil
1 kg chicken, cut into pieces
2 onions, chopped
2 garlic cloves, chopped
10 ml (2 teaspoons) coriander
10 ml ( 2 teaspoons) turmeric powder
5 ml (1 tablespoon) cumin and garam masala powder
15 ml (1 tablespoon) grated ginger
20 ml (4 teaspoons) mild curry powder ..or more if preferred
1 red and 1 green chili , keep whole
2 small cinnamon sticks
2 bay leaves
20 ml (4 teaspoons) mixed herbs
3 medium potatoes, chopped in chunks
30 ml (2 tablespoons) flour
1 x 410 g-tin chopped tomatoes or 4 whole tomatoes, skinned and chopped
180 ml chicken stock
salt and pepper to taste

Heat oil over medium heat and fry meat in portions till browned.
Sauté onion and garlic in the same pan till soft.
Add all the spices and dried herbs and sauté 3 – 5 minutes till aromatic.
Add tomatoes and chicken stock.
Bring to a boil.
Add meat and lower the heat.
Cook slowly for 1½ hours until meat is cooked.
Don’t cook the curry too fast as this can make the meat chewy.
Try not to stir too much.
Serve with fluffy basmati rice, rotis and a cucumber/tomato salsa.

Recipe and photo: Amanda Conradie and Elize de Kock