Suqaar – Somalian curry

SERVES 4

Mum was given this recipe by a Somali woman attending our old high school Selwyn College’s refugee support programme.

It’s a wonderful mild curry and Mum makes a really juicy chicken version of it.

2 tbsp cooking oil

1 onion, finely chopped

2 garlic cloves,

finely chopped

A handful fresh

coriander, chopped

400g tomatoes

1kg free- range chicken thighs, breasts or tenderloins, cut into chunks

2 tsp salt

½ tsp chilli powder

½ cup water

2 potatoes, peeled and cut into chunks

1 large carrot, peeled and cut into chunks

2 tsp cumin powder

1 tsp curry powder

1 Heat the oil in a large, heavy pot and gently fry the onion until golden. Add the garlic and coriander, then sauté for

2-3 minutes. Stir in the tomatoes and simmer with the lid on for 5 minutes. Add in your chicken chunks, salt and chilli plus the water, then cook gently for another 15 minutes with the lid still on.

2 Finally, add the potatoes and carrot, cumin and curry powder. Give it all a stir, cover with the lid again and gently cook for about an hour, allowing everything to cook thoroughly.

3 Serve with rice and flatbreads (optional).