A South African chicken curry based on a recipe passed down through many generations. I found it in ” Food Glorious Food”. Serve with boiled rice.
Ingredients
- 4 tbsps sunflower oil
- 1 medium onion peeled and grated
- 2 sticks cinnamon
- 1 fresh bay leaf
- 1/2 tsp ground fennel seeds
- 1 black mustard seeds
- 1/2 tbsp crushed fresh ginger
- 1/2 tbsp crushed garlic
- 1 heaped tbsp Chilli powder
- 1/4 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 tsp cumin seeds
- 1 sprig curry leaves
- breasts and legs of a medium chicken- bone in skinned and chopped into bite sized pieces
- 1 large tomato grated
- 4 medium potatoes peeled and cubed
- 1 tsp salt or more to taste
- 1 tsp garam masala
- a handful coriander leaves finely chopped
Servings:
Instructions
- Heat the oil in a frying pan over a medium heat. Add the onion, cinnamon, bay leaf, fennel seeds and star anise and fry until the onion is golden brown.
- Add the ginger, garlic, chilli powder, turmeric, ground coriander, cumin and curry leaves and stir together.
- Pour in enough water to make about 2.5 cm liquid in the pan then add the chicken and cook for about 8 minutes. Add the potatoes, tomato and salt and cook for 10-15 minutes more.
- When the potatoes are soft stir in the garam masala and chopped coriander. Serve with boiled rice.
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