Light Coconut & Cardamon Curry.
1 whole chicken washed & portioned.
1 large onion finely chopped.
7 Cardamon whole pods.
3 whole stick cinnamon.
1 each Tblpsn whole jeera & corriander seeds.
1 Tspn tumeric powder.
Salt to taste.
5 fresh or dried whole chillies.
1 tspn dried garlic flakes.
1 Tblspn fine corriander masala.
2 whole green peppers diced.
3 packets coconut powder mixed in 2 cups or more hot milk – must be thick and creamy. Or two cans coconut milk.
Braise onion with cardamon, cinnamon, jeera, coriander.
Allow to be light in colour.
Add the chicken, allow to braise a little in the olive oil.
Add the garlic flakes, tumeric, corriander, salt and whole chillies.
Cook till chicken is half done. Add 250 ml of water.
Cook till water is evaporated.
Add the green peppers and coconut milk.
Allow to cook and simmer for 10/12 mins.
Lastly add 1/4 cup freshly cut dhania.
Roast Potatoes.
5 potatoes boiled till soft.
Peel and quatered.
Deep fry and sprinkle robertsons roast potatoe spice on.
And veg of your choice.
Pulaaw Rice.
2 cups rice washed and drained.
1 1/4 onion finely chopped.
3 all spice, cardomon pods.
Salt to taste.
Ghee.
Braise onion with all spices.
Add rice and salt and cover with water.
Allow to boil, once boiled cover with the lid and allow to steam on a low heat.
Prepared, tried and tested by: Nazley Ally
