Curry is the ideal meal for cooking in advance and freezing.
Fragrant chicken curry
Ingredients
- 3 garlic cloves, finely chopped
- 4 cardamom seeds
- 10ml fresh ginger
- 10ml coriander seeds
- 10ml aniseed
- 30ml medium curry powder
- 20ml garam masala
- 20ml ground cumin
- 10ml ground smoked paprika
- 1 red chilli, seeded
- 10 cloves
- 50ml olive oil
- 20ml butter
- 1 red onion, finely chopped
- 1kg chicken pieces
- 3 x 410g tins whole peeled tomatoes, liquidised
- salt and freshly ground black pepper, to taste
- 250g baby potatoes
- 125g fine beans
- 1 x 410g tin butter beans, drained
- 4 bay leaves
- 40ml fresh coriander, coarsely chopped
- basmati rice, to serve
Instructions
1
Place the garlic and spices in a pestle and mortar, and pound until well combined and fragrant.
2
In a deep pot heat the olive oil and butter, and sauté the onion for 5 minutes.
3
Add the spice mixture and cook until the oils and flavours have been released, about 10 minutes, stirring constantly.
4
Add the chicken and sauté until well browned and coated with the spices.
5
Add the tomatoes, season then add the potatoes, fine beans and bay leaves.
6
Simmer for about 3 hours. Add the butter beans 30 minutes before the end of cooking time.
7
Serve sprinkled with coriander and basmati rice.
More curry recipes you might enjoy:
Thai red beef curry and sticky rice
Aromatic Durban lamb and lentil curry
