Fresh chicken curry
- 2kg fresh farm chicken, cut into chunks
- 125g yoghurt
- 4 green cardamom pods
- 1 small cinnamon stick
- 10ml (2 tsp) paprika
- 5ml (1 tsp) turmeric
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) cumin
- 2,5ml (½ tsp) cayenne pepper
- 10ml (2 tsp) garam masala
- 250g tomatoes, freshly chopped
- 15ml (1 tbsp) ginger and garlic,
- freshly ground into a paste
- 75ml vegetable oil
- 1 large onion, peeled and chopped
- 250ml (1 cup) water
- salt, to taste
- 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish
- chilli rice, to serve
- poppadoms, to serve
- roti, to serve
In a bowl or re-sealable bag, toss the chicken and yoghurt together.
In a blender or spice grinder, blitz together the cardamom pods and cinnamon stick. Add the mixture to the chicken along with the paprika, turmeric, ground coriander, cumin and cayenne pepper. Cover the bowl or close the bag and refrigerate overnight.
In a food processor, combine the garam masala, tomatoes and ginger and garlic paste and blend until smooth.
In a heavy-base pot, heat the oil over medium heat. Add the onion and fry until golden brown. Add the tomato mixture and cook, 5 minutes. Stir in the marinated chicken, add the water and season with salt to taste. Cover the pot and cook over medium-high heat, 15 minutes. Reduce the heat to medium-low and cook until the chicken is fork tender, 20 – 30 minutes. Reduce the heat and simmer the curry until nicely thickened. Stir in the chopped coriander before removing from the heat. Garnish with the extra coriander and serve with a side of chilli rice, poppadoms and roti.