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Chicken Curry

Chicken Curry

Ingredients

Using around 6 pieces chicken (+ - ½ Kg) (Drumsticks, thighs, or breast pieces)

1 tbl spoon olive oil/ cooking oil

½ Onion chopped fine

1 Tomato chopped fine or pureed

2-3 Potatoes cut into cubes and pricked for faster cooking

½ cup peas (optional)

 

Spices

¼ tsp Turmeric Powder

1 tsp salt

2-3 tsp Masala powder (depends on the heat you want) – I use either Taj Mahal – A1 Durban Masala or Mother in Law Masala which is spicy

¼ tsp Garam Masala Powder

¼ tsp Dhania/ Coriander Powder

1 tsp Cumin Powder

2-3 Cinnamon Sticks

1 Star aniseed

1 Cardamom pop or ¼ tsp Cardamom powder (optional)

2 dry cloves (optional)

2 dry bay leaves

1 tsp ginger and garlic ground paste (fresh)

 

Method

  1.  Heat oil on medium heat, add cinnamon sticks, star aniseed, cardamom pod, cloves and bay leaves. (you can you a spice bag so you can easily remove the whole spices later if you want)
  2. When oil is hot, add onions and sauté until they turn a translucent colour.
  3. Add the Turmeric, coriander, cumin powders, the garam masala and if using cardamom powder only and not the pod add it here, mix well and then you can add the masala powder (red), allow to cook for about 1-2 mins, if the plate is too hot, rather remove from stove so the spices don’t burn.
  4. Add the ginger and garlic paste, tomato puree and ½ cup boiling water stir and allow to simmer covered for about 2 mins.
  5.  Add chicken pieces and stir to coat the chicken with the mixture.
  6. Add salt and allow to simmer covered for about 8-10mins stirring occasionally. If the it catches at the bottom add another ½ cup boiling water.
  7. Add the potatoes and water to cover up the potatoes.
  8. Now allow to cook and stir occasionally until potatoes are cooked, you can use a skewer to check if it goes right through 😊
  9. Add peas if you like and stir.
  10. Allow to simmer covered on very low heat for 5 mins or until the gravy has thickened.

 

 

 

 

 

 


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