South African Chicken Curry |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy! Ingredients:
3 tablespoons olive oil |
2 lbs chicken thighs, cut into bite size pieces |
2 -3 small potatoes, peeled and cubed |
1 large onion, chopped |
1 tablespoon ginger paste |
1 -2 tablespoon chili paste (depending on how hot you like it) |
1 tablespoon garlic, minced |
1 tablespoon good quality curry powder |
2 teaspoons garam masala |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup chicken stock (you may also use water) |
2 bay leaves |
2 curry leaves |
1 cinnamon stick |
4 ounces plain yogurt |
Directions:
1. Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
2. Add chicken and saute until chicken is no longer pink.
3. Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
4. Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
5. Add more chicken stock if you like it thinner.
6. The curry should thicken and have a rich deep golden colour.
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