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.