CHICKEN CURRY

Ingredients

• Chicken thighs

• Garlic

• Ginger

• Cinnamon

• Black pepper

• Mixed peppercorns

• Cloves

• Ground Coriander

• Turmeric

• Bay leaves

• Cooking oil

• Onions

• Plain Yogurt

• Tomatoes

• Salt

• Potatoes

Measurements in this recipe are just a guide and can be adjusted.

MEASUREMENTS

• 1 tablespoon Ginger

• 1 tablespoon Garlic

• 1 teaspoon Mixed peppercorns

• 4-5 whole Cloves

• 1 tablespoon Turmeric powder

• 1 tablespoon Coriander powder

• 1 tablespoon Cinnamon

• 1 Bay leaf

• 1 Whole Onion (diced)

• 2 Large Tomatoes (grated)

• 1/4 cups plain yoghurt

COOKING & PREPARATION

1. Wash your chicken thighs and remove all unwanted fat.

2. Dry with a paper towel or kitchen towel and cut into cubes.

3. Add Turmeric, Black Pepper, Coriander, Cinnamon and curry spice.

4. In a pounding motor add; peppercorns, diced garlic, diced ginger and cloves. Make sure you pound until a paste is formed.

5. On high heat, add oil to your saucepan.

6. Chop your onion.

7. Once the oil starts to sizzle add the paste you just made and onions. Cook until onions are a golden color.

8. Add your chicken and cook for 20 minutes to let brown.

9. Add salt to taste.

10. Once browned, add tomato paste and cook for 5 minutes then add your grated tomato.

11. Let simmer for 15 minutes then remove your bay leaf.

12. After removing bay leaf, add your potatoes and yogurt

13. Leave to cook for another 45 minutes adding water frequently.

14. Let curry sauce reduce to your desired consistency and serve with plain white rice or coconut rice.

Enjoy!