Salwaa Smith’s Chicken Curry

Ingredients 1kg chicken pieces 4 tbsp. oil 2 cloves 1 stick cinnamon 2 green cardamom pods ½ tsp. cumin seeds 1 large onion, finely chopped 1 green pepper, finely chopped 2 tsp. freshly grated ginger 6 cloves garlic, grated 1 tsp. ground turmeric/ borrie 1 tbsp. ground coriander/ koljana 1 tsp. ground cumin/ jeera 2 tsp. roasted/ leaf masala ½ or 1 tsp. chilli powder 2 chopped tomatoes 1 tsp. tomato paste ½ tsp. garam masala 1 handful chopped coriander

Method:

Heat the oil in a large nonstick pot. Add the cloves, cinnamon, cardamom pods and cumin seeds, fry for about 20 seconds until aromatic.

Add the onion and cook for about 10 minutes until light brown, stirring often.

Add a little water if necessary. Add chopped green pepper. Stir in the ginger and garlic, cook stirring for 2-3 minutes before adding the salt and the ground spices, stir to combine.

Pour in the tomatoes and tomato paste, cook over a medium heat for about 10 minutes. Add the chicken pieces and potatoes, with enough water to cover the chicken.

Bring to the boil and cook over a low heat until the chicken is cooked through.

#CapeMalayCooking – the slower it cooks the better the taste.

This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.

Add the garam masala and chopped coriander, and cook a further 5 minutes.

Serve with rice or roti. © Cape Malay Cooking & Other Delights