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.

Ingredients:

• 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.

Method:

• 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.