DENZY’S CHICKEN CURRY
- 4 thighs and 3 breast cut up chicken pieces
- 3 chopped onions
- 2 chopped tomatoes
- 4 garlic cloves, finely chopped
- pieces of ginger, finely chopped
- 1 teaspoon fine cardomon
- 1 teaspoon chilli powder
- 1 spoon koljana
- 1 spoon jeera
- 1 teaspoon Barishap
- 1 teaspoon garam masala
- 2 spoons curry powder
- 2 spoons tumeric
- 6 potatoes, peeled and halved
- 3 spoons olive oil
- salt and pepper
Saute onions and ginger in some oil over medium heat until soft. Add spices with cup of water and let spices cook for about 10 mins. Stir regularly. Add crushed tomatoes.
Bring sauce to gentle boil. Add more water if needed. Add chicken pieces, garlic and potatoes put the lid on and let it simmer for about 20 – 30 minutes.
Add little more water. Add salt and pepper for taste.
Finish off with fresh chopped coriander leaves.
Enjoy with nicely cooked Basmati rice and Dhania, onion and tomato samble.
Recipe and photo: Denzel Koenana