Chicken curry

Having grown up in Mozambique, where Indian cuisine was the national food, I have always had a particular opinion about what a curry should be like. Although I have never been able to replicate my memory buds, this comes close. This is quite a fragrant dish, so may be a good idea to cook it outdoors or have good ventilation .

Prep 30 min

Cook 60 min

Difficulty: Medium

Servings: 4

Ingredients

Main:

Oil for frying

1 onion chopped

600 gr chicken thighs – cut into large pieces

1 med tomato – chopped (can use tinned)

1 large potato – cut into large cubes

1 chopped capsicum (optional)

Salt to taste

Coriander for garnish (for Rebecca)

Note: you can easily make it vegan.

Just remove the chicken and add some peas

Spices:

3 teaspoons of curry powder

1 teaspoon turmeric powder

1 chilli – depending on taste (can sub with powder)

3 cloves garlic – chopped

3 cm piece ginger – grated

Cardamom seeds – 1 teaspoon

Cloves – 1 teaspoon

Note: Curry/turmeric/garlic and ginger are essential

Equipment

Large cooking pot with lid

Steps

1. Prepare your ingredients. You need to move fast when cooking so have everything ready to go before you start.

2. Heat up about 3 tablespoons of oil in a pan and sauté the chopped onion until golden brown.

3. Put all spices in at once, stir and let them cook for about 1 min, just to release their oils. Very important not to burn them.

4. Quickly add the chopped tomato and stir for about 30 sec, this will take some of the heat from the spices.

5. Pour in 100 ml of water and stir to make a thick-ish mixture. Add in the chicken pieces and potatoes cubes and stir into the spicy mixture. Let it cook for about 3 min – this will coat the chicken well.

6. Add salt to taste and pour enough water to cover (about 2 cups), bring to the boil and simmer for about 1 hour.

7. Stir occasionally and add water if you need to, depending on taste.

8. Serve on boiled basmati rice and garnish with coriander or not 🙂