Sunday, April 17, 2011

Chicken Curry (from South Africa)

Compliments of Falula at the Cape Malay Cooking Safari  – Serves 6

1 large onion
45 ml (3 tbsp) vegetable oil
3 cardamom pods slit
1 large chicken (1.5 kg) – cut into cubes or chunks
5 cloves garlic
2 cm fresh ginger root
1 green chili
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
15 ml (1 tbsp) masala mix
2 ml (1/2 tsp) tumeric
A few curry leaves
Fresh coriander leaves

In a large pot, fry onion and cardamom pods until onion is soft.  Add chicken and simmer for 10 minutes.  Crush garlic, ginger and chili and add to chicken.  Add cumin, coriander, masala and tumeric spices.  Simmer for15 minutes over low heat.  Stir occasionally and add water as necessary if mixture begins to get too dry or makes sizzling sound.  Add curry leaves and simmer for 5-10 minutes.  Garnish with fresh chopped coriander leaves and serve with sambal or “slaatjie”.  Service with rice or with roti as well.  And as always… enjoy!

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