Chicken & Potato Curry
8 Chicken breasts each cut into 3 pieces
2 Medium onions – chopped finely
3 Large cloves of garlic – crushed & chopped
Fresh ginger – chopped, about 2 teaspoons
1 heaped teaspoon each of coriander, fennel, gharam masala, cumin
1 level teaspoon each of chilli powder, aniseed
8 cardamom seeds
2 tins chopped peeled tomatoes
½ cup white wine
3 – 4 tablespoons extra virgin olive oil
1 generous knob of butter
3 medium sized potatoes cut into quarters
1 tablespoon thick cream mixed with 2 teaspoons cornflour
salt to taste
1 further teaspoon gharam masala
Heat oil & butter
Add onion, ginger & garlic and cook until onion turns clear
Remove from heat. Add all spices and stir in.
Return to a low heat and cook spices for 2 – 3 minutes
Add chicken pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes & wine, bring to a simmer.
Add potatoes. Simmer for 1 hour or until potatoes cooked.
About 15 minutes before dish is cooked, stir in the further gharam masala
About 5 minutes before dish is cooked stir in cream mix to thicken
Add salt to taste
Serve with rice and sambals (chopped tomatoes, apple, pineapple, onion as required)
For a smaller dish halve the amounts of chicken, tomatoes, potatoes and onion
© Michael J. Mason 2008
This recipe may be downloaded as required but may not be reproduced without the express permission of the copyright owner, who may be contacted at mike@themasons.co.za