Chicken Curry

INGREDIENTS

2 cinnamon sticks, 3 cardamom pods, Teaspoon jeera seeds and 1 teaspoon coriander seeds 1 kg chicken legs and thighs, cleaned and washed (prefer skin on) 3 large potatoes cut in quarters 1 tablespoon roasted masala 1 tablespoon curry powder Salt to taste 2 green chillies 1 tablespoon garlic and ginger paste 1 bunch danya/ coriander cleaned and chopped

METHOD

Fry the cinnamon stick, cardamom, coriander and jeera seeds in a little oil for a 5 minutes on low heatAdd your chopped onions and fry until golden brown remember to add water little at a time so that the onions give off a sweetness to your curry. If you do this too fast it will make the curry bitter Once your onions are caramel in colour, add the spices and temper adding a little water so it doesn't dry upAdd the garlic ginger and split green chillies, this should give a nice thick base Add the chicken portions and simmer on medium heat until chicken becomes pale Stir and make sure that chicken is evenly cooked in spice and onion mixtureAdd a cup of water and potatoes, cook until done and check salt, add a little danya and then simmer until gravy thickens. Turn off heat and then add the last bit of danya. Serve with warm butter roti and / or basmati rice, kachumer and paaper

INFO & TIPS

Grate a potato into the curry to give it a delicious thick gravy
You can add spinach / brinjal or carrots to your curry to give it a healthy twist 😀

POSTED ON

03 Jul 2021

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