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CHICKEN NECK CURRY

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Cook: 60 - 90 minutes

CHICKEN NECK CURRY

“Ek hou nie daarvan om met my hande te eet nie, maar die dis het geen ander manier nie. Geniet en gaan was maar jou hande, ons het mos in 2020 geleer om vir Johanna te was.”

  • 1 kg chicken necks
  • 3 bay leaves
  • ½ star anise
  • 1 teaspoon cumin seeds
  • 1 teaspoon fine coriander
  • 1 teaspoon cumin powder
  • 2 ½ teaspoons curry powder
  • 1 teaspoon masala
  • 2 teaspoons ginger and garlic paste
  • 1 teaspoon salt (or salt to taste)
  • ½ cup cooking oil
  • curry leaves, to taste
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cube chicken stock
  • 2 cups water

Add all the ingredients except the stock and water into a bowl and mix well.
Leave for 30 minutes.
Add to a wok and fry the marinated necks and onion until the onion turns colour, about 10 minutes.
Add the dissolved stock and water, cover with a lid and cook for 60 – 90 minutes on low heat or until the necks are tender.
Serve with rice or bread.

Recipe and photo: Elize de Kock

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