I love chicken curry. The only thing I don’t love about it is the fact that I can’t seem to master it.
Whenever I used to make chicken curry, the curry would look bland and the chicken, especially the drum stick would shrink on the bone as it cook.
But this recipe is a just what I was looking for and its so quick and simple to make.
- 6 x tbsp cooking oil.
- 2 x bat leaves.
- 3 x cinnamon sticks.
- 1 x large onion, chopped.
- 3 x star anise.
- Curry leaves.
- 1 x tbsp. ginger and garlic paste.
- 2 x tbsp. mixed masala.
- 2 x tbsp. Chowman’s masala.
- 2 x tbsp. Bombay delight masala.
- ½ x tsp turmeric powder.
- 4 x medium sized tomatoes.
- 1 x big chicken braai pack.
- Salt to taste.
- 4 x potates, peeled and quartered.
- Fresh coriander leaves to garnish.
- ½ x tsp jeera powder.
- ½ x tsp dhania powder.
- 1 x tsp tomatoe paste.
- ½ x tsp garam masala.
- In a large pot, over a medium heat, heat the oil.
- Add the onions, salt, star anise seed, cinnamon sticks and bay leaves, sauté till the onions are transparent.
- Peel the tomatoes and liquidise it.
- Add the garlic ginger, spices ( except the garam masala) and tomato paste and liquidised tomatoes.
- Mix well and allow to cook for 5 minutes to allow the spices to infuse.
- Add about a cup of water and mix.
- Allow the water to come to a boil.
- Add the chicken pieces, cover and allow to cook till the chicken is almost cooked through.
- Add the potatoes and allow to cook till the chicken is cooked through and the potatoes are cooked.
- Garnish with fresh coriander and sprinkle the garam masala over the top.