You can do no wrong with a classic chicken curry dish that is perfect with bread, rice, noodles or even on its own!This is a firm favourite at any function. It is easy and quick to cook and foolproof too.
Serving: 6-8 people
Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 75 minutes
Ingredients:
One chicken – cut into16 pieces
3 potatoes – cut into 6 each
6cm ginger
6 cloves garlic
2 onions – sliced
a few sprigs of coriander leaves - washed and cut into 6cm lengths
4 tablespoons meat curry powder
3 tablespoons kurma curry powder
1 can evaporated milk diluted with three cans of water
Salt to taste
1 tablespoon cooking oil
Combine:
one cinnamon stick
three pods cardamom
three cloves
one star anise
Method:
1. Blend the ginger and garlic into a smooth paste.
2. Heat the cooking oil and saute the onions, ginger and garlic paste until aromatic with the cinnamon stick, cardamom, cloves and star anise.
3. Add the curry powders, salt and about half can water. Let the mixture cook until oil resurfaces.
4. Add the chicken, potatoes and remaining diluted evaporated milk. Let the gravy simmer for about 40 to 50 minutes until the chicken and potatoes are cooked.
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