From the east coast of South Africa comes this vibrant chicken curry. Not for the faint-hearted!
10m prep
30m cook
4 servings
16 Ingredients
* 1/4 cup (60ml) sunflower oil
* 8 chicken thigh fillets, cut into 3cm pieces
* 1 onion, thinly sliced
* 2 garlic cloves, chopped
* 2 cinnamon quills
* 1 tbsp mild masala curry powder or mild curry powder
* 1 tbsp ginger, chopped
* 1 tsp fennel seeds, crushed
* 10 curry leaves, plus extra fried to serve
* Mutti Polpa Finely Chopped Tomatoes 400g
* 2 desiree potatoes, peeled, cut into 2cm pieces
* 1 Lebanese cucumber, finely chopped
* Shredded coconut, to serve
* Nigella seeds, to serve
* Lime wedges, to serve
* Roti, to serve
3 Method / Steps
Step 1
Heat 1 tbs oil in a large frypan over medium-high heat. Cook half the chicken, turning, for 6 minutes or until browned. Drain on a paper towel. Repeat with another 1 tbsp oil and the remaining chicken.
Step 2
Add remaining 1 tbs oil to the pan and cook onion, stirring, for 3-4 minutes until softened. Add the garlic, cinnamon, curry powder, ginger, fennel and curry leaves, then cook, stirring, for 2-3 minutes until fragrant. Return chicken to pan with tomato and potato, and 1 cup (250ml) water. Bring to a simmer, then cook for 10 minutes or until potato is tender and chicken is cooked through.
Step 3
Top the curry with cucumber and scatter with coconut and nigella seeds. Serve with lime wedges and roti on the side.
source – cooking365.co.za
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