Chicken Curry by Landi Govender
1 - 1.5kg chicken pieces
Half an onion- chopped
2 red chill
1 cinnamon stick
1 bay leaf
1 tsp cumin seeds
1 sprig curry leaves
1 tsp ginger and garlic paste
Half a teaspoon turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp chilli powder
1 tablespoon masala
1 sachet tomato paste
1 tsp salt (or to taste)
Right then, let’s get to it!
You re going to want to skin and rinse your chicken before you start.
Heat up 4 tablespoons of oil (I use coconut oil), once the oil is hot add in your chopped onion and cumin seeds.
Let the onions brown and seeds pop.
Then add in the cinnamon stick, bay leaf and curry leaves.
Allow to fry for a minute and add your ginger and garlic paste, wait 30 seconds and add in the rest of your spices and give it a good stir.
Leave for 2 minutes before adding your meat and salt.
Stir pot until the spices cover the chicken pieces.
Cover the pot and let the chicken cook for 5 minutes.
Add in 2 chopped tomatoes and cover pot for another 5 minutes.
Add 1 cup of water and cover pot.
You’re basically done.
Now just give this glorious curry another 45 minutes and you’ll have a delicious meal at hand.