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MEAT

Chef’s tip

Nothing beats this rustic and
authentic dish. To cook a great
chicken curry, it’s best to fry
the chicken first.

Chicken curry

THIS RECIPE ORIGINATES IN THE PUNJAB AND IS FULL OF ROBUST FLAVOURS

Preparation time: 10 minutes 2 tsp salt
Cooking time: 25 minutes 1 tbsp fresh crushed ginger
Serves 4-6 1 tbsp fresh crushed garlic
1 tbsp fresh crushed green chillies
You will need: 1 tsp red chilli powder
1 tsp paprika (optional)
1 chicken (approximately 1kg) 2 tomatoes liquidised or
3 tbsp cooking oil 400g can peeled tomatoes
2 cinnamon sticks 1 tsp tomato purée
2 cloves 1 tsp garam masala
2 large onions cubed Freshly chopped coriander to garnish

Method
1 Cut the chicken in pieces and wash thoroughly. These can be washed in a vinegar and water
mixture to remove the blood properly.

2 Heat the oil in a medium pan. Add cinnamon sticks, cloves and onions. Fry until brown. Add the
washed chicken to this and stir.

3 Add the salt, ginger, garlic and chillies, chilli powder and paprika, if desired. Let it cook until the
chicken releases water and changes colour.

4 Add the tomatoes and the tomato purée. Stir and let the chicken cook on a low heat for 15-20
minutes. If you prefer the gravy to be of a thin consistency you can add ½ to 1 cup water.

5 Taste and adjust for salt. Add the garam masala and mix.

6 Garnish with coriander and serve with roti or rice.

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