Poultry Recipes - Chicken Curry

Ingredients

• 75 ml/5 tbsp oil or ghee

• 2 onions, thinly sliced

• 5 cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 1.5 cm/1/2 in cinnamon stick

• 4 cloves

• 4 black peppercorns

• 2 bay leaves

• 1 black cardamom pod

• 12 chicken pieces, skinned

• 15 ml/1 tbsp ground aniseeds

• 15 ml/1 tbsp ground almond

• 15 ml/1 tbsp ground coriander (cilantro)

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• 400 g/14 oz canned tomatoes, chopped

• salt

• 150 ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 175 ml/6 fl oz/3/4 cup water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Heat the oil and fry the onions, garlic, ginger and whole spices over a medium heat until golden brown. Add the chicken and fry until golden brown on all sides.

2. Stir in the ground spices, tomatoes and salt and cook until all the liquid has been absorbed and the oil appears on the surface. Add the yoghurt and cook until all the liquid has been absorbed.

3. Add two-thirds of the water, cover and simmer over a low heat for 20 minutes until the chicken is tender, stirring occasionally.

4. Add the remaining water, increase the heat to medium and cook for a further 2 minutes until the sauce is the consistency you prefer.

5. Sprinkle over the garnish ingredients and serve hot with rice or chapattis, cauliflower, a potato dish and chutney.