Poultry Recipes - Hot Chicken Curry

Ingredients

• 45 ml/3 tbsp oil

• 5 cardamom pods

• 2 bay leaves

• 1 cinnamon stick

• 4 cloves

• 2.5 ml/1/2 tsp black peppercorns

• 2 onions, sliced

• 4 cloves garlic, chopped

• 1 cm/1/2 in ginger root, chopped

• 1 green chili, chopped

• 15 ml/1 tbsp ground coriander (cilantro)

• 5 ml/1 tsp ground turmeric

• 5 ml/1 tsp ground cumin

• pinch of chili powder

• 1 medium chicken, skinned and cut into 8

• salt

• 450 ml/3/4 pt/2 cups water

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Method:

1. Heat the oil and fry the cardamom, bay leaves, cinnamon, cloves and peppercorns over a medium heat until slightly darkened.

2. Add the onions, garlic, ginger and chili and fry until golden brown, stirring occasionally. Stir into he coriander, turmeric, cumin and chili powder and cook for 2 minutes.

3. Stir in the chicken pieces and salt and make sure they are coated in oil and spices. Add the water, bring to the boil, cover and simmer for 20-30 minutes until the chicken is tender, stirring occasionally.

4. Serve hot with rice, vegetables and coriander relish.