Mom’s chicken curry

Prep time
15min
Cook time
1h:15min
Serves
4

Chef Claire Allen shares a recipe that’s close to her heart.

Ingredients:

  • 1 kg chicken
  • oil to cover the base of the pot
  • 2 large cinnamon sticks
  • 2 bay leaf
  • 6 green cardamom pods, crushed
  • ½ teaspoon fennel seeds
  • 4 cloves
  • 1 sprigs of curry leaves
  • 1 large onion, finely diced
  • 1 tsp turmeric
  • 2 tbsp crushed ginger and garlic mix
  • 1 tbsp white vinegar
  • 3 tbsp Mrs Balls chutney (Mom's secret ingredient)
  • 3 level tsp medium chili powder
  • 2 tbsp Durban Curry powder
  • 5 tsp garam masala
  • 1 can of crushed tomatoes
  • 6 small to medium potatoes, quartered
  • fresh coriander, chopped
  • salt to taste
  • 1 litre chicken stock
  • 500ml water

Method:

  • Heat oil in a pot.
  • Add cinnamon, cardamom, cloves, bay leaf and fennel. Stir.
  • Add curry leaves, curry powder, chili powder, onion, turmeric, ginger, garlic and garam masala.
  • Braise for 3-4 minutes. Add vinegar and Mrs. Balls chutney.
  • Add the chicken and mix until the meat is coated with spices.
  • Add stock and crushed tomatoes.
  • Cover saucepan and cook/braise on moderate heat for a few minutes.
  • Stir from time to time until the meat is well braised. Add potatoes.
  • Add water whenever needed. Don't let it burn out.
  • Adjust seasoning and serve.
 
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