1kg skinless, boneless chicken thighs, cut into chunks OR Chicken pieces
2 teaspoons curry powder
1 teaspoon garam masala
salt to taste
2 onions, chopped
1 tablespoon grated garlic
1 teaspoon grated fresh ginger root
1 teaspoon mild chilli powder
1 teaspoon turmeric
1 teaspoon Durban masala
1 teaspoon jeera and coriander (koljana)
2 teaspoons mother in law spice
2 tablespoons water
5 teaspoons oil
2 tomatoes, grated
1 cup water
5 potatoes cut in half
Rub chicken with curry powder, garam masala, salt. Cover and set aside.
Place onion, garlic, ginger, mix above spices with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes.
Stir in chicken and potatoes cook for 3 to 4 minutes, then add tomatoes.
Stir in 1 cup of water and bring the curry to a boil.
Cover and reduce heat to low and cook until the chicken and potatoes is soft, stirring occasionally
Garnish with fresh dhania. Serve with Basmati Rice
Prepared, tried and tested by: Feriel Sonday
Feriel's Spicy Chicken Curry
April 3, 2017 | | 3 comments|