1 tbsp (15ml) olive oil
1 onion, finely chopped
1 clove of garlic, crushed
1 chilli, deseeded and finely chopped
2 tbsp (30ml) fresh ginger, finely chopped
2 tsp (10ml) coriander
2 tsp (10ml) cumin
1 tsp (5ml) turmeric
1 tbsp (15ml) garam masala
1 x 400g tin tomatoes
½ cup (125ml) chicken stock or water
600g chicken pieces
½ cup (125ml) coconut milk or plain yoghurt
2 tbsp (30ml) chutney
salt and freshly ground black pepper
squeeze of lemon juice
10g fresh coriander, chopped
350g basmati rice
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick, snapped in half
8 cardamom pods, lightly crushed
Heat oil in a pot and sauté onion, garlic, chilli and ginger for about 2 minutes. Add coriander, cumin, turmeric and garam masala and fry for further few minutes to release their flavours. Add tomatoes and stock and bring to a simmer.
Add chicken and cook, covered, for 20-30 minutes, or until cooked through. Stir in the coconut milk and chutney. Season with salt and pepper and a squeeze of lemon juice.
Serve curry with basmati rice and sambals.
Garnish with freshly chopped coriander.
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