CHICKEN CURRY
They say mine is good, so give it a try.
- 1 chicken, skinned and cut into curry pieces
- 2 onions, finely sliced
- 2 tablespoons oil
- 1 cinnamon stick
- 2 whole cardamom
- 1 aniseed
- 4 bay leaves
- 4 cloves
- 1 tablespoon ginger and garlic mix
- 1 teaspoon salt
- 1 tablespoon chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander/cumin mix
- 4 cut jam tomatoes
- 4 green chillies
- 1 stem of curry leaves
- coriander to garnish
Fry onion together with all the whole spices (cinnamon, cardamom, aniseed, bay leaves and cloves).
Once the onion has a lovely golden brown colour, add the ginger garlic, salt and cut up chicken.
Cook for 15 minutes.
Add the spices (chilli, turmeric and salt), mix well and cook for 5 minutes.
Add the tomatoes and curry leaves and continue to cook for 20 minutes.
Garnish with fresh coriander. SORRY DIDN’T HAVE ANY.
Served with rice or roti.
Recipe and photos: Yasmeen Ibrahim
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