Supreme Chicken Curry

1 onion

1 tsp jeera seeds,

1 tsp whole soomph, few cinnamon sticks,

2 star anise

2 bay leaves

1 tsp turmeric,

2 tsp dhania jeera powder,

1 tsp birth masala (optional),

1 tsp garam masala,

3 tbs Bombay masala,

2 tbs chilli powder

2 sprigs curry leaves

2 tsp ginger and garlic paste,

2 kg chicken (washed and cut, and skin removed if you prefer)

¼ cup buttermilk

300g mushrooms (cleaned and sliced to your liking)

1 sachet tomato paste

1 chicken stock cube

½ cup frozen peas

1 tsp garam masala

Fry onion in a little oil (I used coconut) with jeera seeds, whole soomph, cinnamon sticks, star anise and bay leaves. Add the remaining dry spices and braise for about 5 minutes on low heat.

Add the curry leaves, ginger and garlic paste, chicken (washed and cut and skin removed if you prefer) and buttermilk, and cook on high for 5 to 10 minutes.

Reduce the heat to medium and cook until the chicken is almost cooked. Add mushrooms of your choice, tomato paste, a chicken stock cube and frozen peas, and cook on medium high until the gravy thickens and the chicken is cooked. Sprinkle with 1 tsp garam masala. Enjoy with roti, rice, etc.

Note: Add water, a little at a time, only if necessary because the mushrooms and peas release ample liquid. If you would like to contribute your original recipes, email post@inl.co.za. We require about 7 recipes accompanied by clear and creative photographs. You would also need to provide a photograph of yourself, a 100-word biography and your contact details.