Fragrant chicken curry

Prep time
20min
Cook time
1h
Serves
8

Winter night’s dream!

Ingredients:

  • 1.5 kg chicken pieces
  • 2 Tbsp (30ml) vegetable oil
  • 2 large onions, finely chopped
  • 2 Tbsp (30 ml) garlic and ginger paste
  • 2 tomatoes, chopped
  • 1.5 Tbsp (22.5 ml) tablespoons curry powder (mild or hot, as per preference)
  • 2 tsp (10ml) ground cumin
  • 2 tsp (10ml) ground coriander
  • 1 tsp (5ml) turmeric powder
  • 1 tsp (5ml) paprika
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 potatoes, peeled and cubed
  • 1 carrot, sliced
  • Enough chicken broth or water to cover the chicken
  • Salt and pepper to taste
  • 1 Tbsp (15ml) apricot jam or sugar

Method:

  • Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat.
  • Add the chicken pieces to the pot and brown them on all sides for about 5 minutes. Remove and set aside.
  • Add a splash more oil if necessary, and add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Add the garlic and ginger paste, and cook for another 2 minutes until fragrant.
  • Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika. Cook for 1 minute to toast the spices.
  • Add the chopped tomatoes, cinnamon stick, bay leaf, potato, and carrot to the pot. Pour in the chicken broth or water, ensuring that all ingredients are covered.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, or until the chicken is tender and cooked through.
  • Taste the curry and adjust the seasoning with salt and pepper as needed.
  • Serve hot with rice, naan bread, or roti and a tomato and onion sambal.