AROMATIC CHICKEN CURRY
Recipe and photo: Amanda Conradie and Elize de Kock
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.
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