Chicken Curry Recipe

Ingredients:

Group 1 (add to heavy-bottomed pan)

  • 2T ghee
  • 1T olive oil

Group 2 (add to small glass dish)

  • 1T crushed coriander
  • 1T crushed cumin
  • 1t whole cumin (jeera) seeds
  • 1t cayenne pepper (more or less depending on your heat tolerance)
  • 2 whole cinammon sticks

Group 3 (large cereal bowl should suffice)

  • 1 medium onion, finely chopped
  • 1″ fresh ginger, grated
  • 4 cloves garlic, minced

Group 4

  • 8 pieces chicken +-1 kg

Group 5

  • 1 can of tomatoes
  • 1 small can tomato paste

Group 6

  • 2 medium sweet potatoes, diced into 1cm cubes
  • 1 cub chicken stock
  • 1 sprig curry leaves
  • 1T salt

Group 7 (optional)

  • fresh coriander to garnish

Method:

  1. Get pan up to low heat, add Group 1 and melt
  2. Add Group 2, and cook for about a minute, until fragrant
  3. Turn heat up to medium, add Group 3. Fry until softened (about 3 min.)
  4. Turn heat up to high and add Group 4. Coat well in mixture and brown for about 5 min.
  5. Add Group 5 and stir well.
  6. Add Group 6 and simmer for about 30 min. on low to medium heat.
  7. Serve. Garnish with Group 7 if available / desired.

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