Feriel's Spicy Chicken Curry

TRH Feriel's Spicy Chicken Curry
Ingredients:
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
Method;
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
☆Enjoy
Prepared, tried and tested by:  Feriel Sonday

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
×
×
WordPress Popup