AMANDA’S CURRY CHICKEN
4 Chicken thighs (500 gram, bone in)
1 large onion, peeled and sliced
15 ml vegetable oil
10 ml Mother-in-Law spice
10 chicken masala
5ml Turmeric
5ml Cumin Seeds
5ml Braising spice mix
1 Tsp ginger paste
1/4 cup frozen peas
4-6 small baby potatoes
1 tomato (peeled and diced)
2 small carrots (peeled and cut into small cubes)
Salt and Pepper to taste
Handful coriander leaves to serve.
In a wok, fry your onion in oil till translucent and soft.
Add all your spices, together with the ginger and fry for 5 minutes.
Add tomato.
Add chicken thighs and fry for +- 7 minutes.
Pour in +- 250mls of hot water and cook for 20 minutes.
Add potatoes and carrot and cook till tender. Add peas.
Salt and pepper to taste.
When cooked, add chopped coriander leaves and serve with rice.
ENJOY!
Recipe: Amanda Conradie
Photo: Elize de Kock
