WHEN you’re hungry, there is nothing better than a delicious chicken curry.
My simple chicken curry recipe is filled with flavour combinations for everyone.
Making your own curry is so much cheaper than ordering one from your local restaurant, not to mention healthier. So give it a whirl and try to make mine instead.
Chicken Curry
Ingredients
1 and a half chickens, cut up in pieces
1/4 cup sunflower oil
2 cinnamon sticks
2 bay leaves
2 green cardamoms
1 star anise
1 black cardamom, optional, or add 2 more green ones if you don’t have black
1 heaped teaspoon ginger and garlic paste
1 medium onion, chopped
Curry leaves
1 teaspoon tomato paste
1 small tomato, chopped
1 level teaspoon turmeric powder
3 tablespoons masala, or more if you prefer
1 tablespoon chilli powder (optional)
1 teaspoon ground roasted fennel powder
2 medium potatoes, peeled and quartered
Salt to taste
Fresh coriander
ALSO READ: Spice up mealtime: chickpea and butternut curry
Method
Heat oil in a pot. Add cinnamon sticks, bay leaves, star anise and cardamom. After 10 seconds add onions and curry leaves, fry till transparent, do not brown.
Add ginger and garlic paste, followed by the curry leaves.
Then add the turmeric and masala, and stir in the tomato paste and chopped tomatoes. Remove the pot from heat so you don’t burn the spices.
Add chicken and salt to taste, and toss gently, cover and then return to heat and allow to simmer for three minutes.
Then add 1/4 cup hot water and cook for five more minutes.
Add potatoes and fennel powder and a little more hot water.
Cook on medium heat until potatoes are cooked through.
Garnish with chopped coriander and enjoy with cumin rice and salads.
You can find Shae on Facebook and Instagram as The Curry Queen. Contact her on 083 721 1851 or email curryqueenshae@gmail.com.
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