Chicken Vegetable Curry

Chicken Vegetable Curry1Chicken Vegetable Curry2Tried Tested

1 1/2 whole chickens cut into portions – wash and trim
2 large diced onions
2 tbsp olive or veg oil
2 tbsp garlic and ginger paste
2 chopped green chillis
2 tsp chilli flakes
3 tsp Mother-in-Law masala
3 tsp turmeric
3 tsp leave masala
Salt to taste
3 tomatoes skinned and chopped
2 tbsp tomato paste
4 large carrots peeled and sliced
5 potatoes quartered
1 small punnet green beans washed and trimmed
Garnish with Dhanya/coriander

In your saucepan add oil and sauté your onion, add garlic and ginger paste, chopped chillis and your spices and cook for 3 mins until onions are tender. Add chicken pieces and continue cooking until lightly browned. Add salt seasoning. Add diced tomatoes and tomato purée and cook slowly for 10 mins. Add your vegetables and cook a further 40 mins slowly until veg are soft. Add a bit of boiling water occasionally as the curry cooks. Don’t let it cook dry. Garnish with freshly chopped Dhanya/coriander. Serve with roti/basmati rice and sambals

Roti – Faye Abrahams

2 cups cake flour, 1tbls oil, 2tbls butter or ghee, 1/2tsp salt, 1 cup boiling water. Mix together and knead into a dough. Roll out into a big roti and sprinkle lightly with flour. Roll up into a swissroll and cut into 8 pieces. Form each into a ball . Roll out and fry turning over a few times until nicely speckled. Repeat until all have been rolled and fried. I coated the roti with melted butter and fresh garlic.

Baked and posted by:  Gail Haselsteiner