Chicken curry

SERVES 6 PREPA­RA­TION: 5MIN COOK­ING: 40 MIN

Drum Food - - CONTENTS -

5ml (1t) co­rian­der seeds

10ml (2t) chilli flakes

10ml (2t) ground fen­nel

5ml (1t) cumin

5ml (1t) turmeric

6 car­damom pods

2,5ml (½t) cin­na­mon

15ml (1T) garam masala

45ml (3T) oil

1 onion, finely chopped

2 gar­lic cloves, finely chopped 2cm ginger, finely chopped 1 can (400g) tomato purée 1kg chicken pieces 375ml (1½c) wa­ter 5ml (1t) brown sugar salt and pep­per rice, to serve

1 Crush all the spices to­gether in a pes­tle and mor­tar.

2 Heat the oil in a pot over medium heat. Add the onion, gar­lic and ginger and fry gen­tly for a few min­utes. Add the spices and fry un­til fra­grant.

3 Add the tomato purée and stir. In­crease the heat so the mix­ture starts to bub­ble, then add the chicken pieces to the pot, coat­ing them well.

4 Turn down the heat and pour in the wa­ter. Cover the pot and cook, at a slow sim­mer, for about 20 min­utes. Sprin­kle with the sugar and sea­son with salt and pep­per. Sim­mer for another 15 min­utes, then serve with rice.

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