MAURICIA’S CHICKEN CURRY
A steaming pot of deliciously spicy and fragrant curry. Amp up the heat with some added chilli or the addition of some red leaf masala. Definitely one of those “please can I have some more” dishes!
Cooks: 60 minutes
Serves: 4
Level: Easy
60 ml (¼ cup) cooking oil
2 medium onions, chopped
2 cinnamon quills or sticks
8 allspice berries
8 whole cloves
8 cardamom pods, crushed
10 ml (2 teaspoons) garlic, crushed
10 ml (2 teaspoons) ginger, crushed
12 chicken pieces, cut into small portions
2 whole tomatoes, chopped
30 ml (2 tablespoons) ground cumin
15 ml (1 tablespoon) ground coriander
15 ml (1 tablespoon) garam masala
15 ml (1 tablespoon) mild curry powder
10 ml (2 teaspoons) turmeric
5 ml (1 teaspoon) crushed red chilli flakes
6 curry leaves
8 medium potatoes, quartered
500 ml (2 cups) boiling water
salt to taste
Heat the oil in a large saucepan over high heat.
Fry the onions, cinnamon, allspice, cloves and cardamom.
Once the onions are translucent and golden brown, add the garlic and ginger and fry for 2 minutes.
Place the chicken in the saucepan and cook for 10 minutes.
Now add the tomatoes and cook for a further 5 minutes.
The rest of the spices can now be added together with half of the water.
Coat the chicken well with the curry spices mixture and cook for about 10 minutes.
Add the potatoes and the remaining water.
Season with the salt, and continue cooking on high for another 5 minutes.
Reduce the heat and simmer until the potatoes are soft and cooked.
Serve warm.
Serve with fragrant basmati rice or crispy poppadums, or simply mop up with roti and naan bread; add a side of tomato and onion sambal, cucumber and cumin raita, or a mango pickle.
Bon appétit!
Recipe and photo: Mauricia Jordaan
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