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Chicken curry

Chicken curry cook-a-long

Chicken curry

5 ml (1 tsp) coriander seeds
10 ml (2 tsp) chilli flakes
10 ml (2 tsp) ground fennel
5 ml (1 tsp) cumin
5 ml (1 tsp) turmeric
4 cardamom pods
2, 5 ml (½ tsp) cinnamon
15 ml (1 tbsp) garam masala
45 ml (3 tbsp) oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 cm ginger, finely chopped
400g tomatoes puree
1kg chicken drum sticks
5 ml (1 tsp) brown sugar
Salt and pepper
250 ml (1 cup) rice
500 ml (2 cups) water
1 bay leave
Pinch of salt
15 ml (1 tbsp) oil
1 onion, chopped
1 cinnamon stick
2, 5 ml ( ½ tsp) turmeric
2, 5 ml ( ½ tsp) curry powder
125 ml ( ½ cup) raisins, soaked in hot water

1. Crush all the spices together in a mortar and pastel.
2. Heat the oil in a pot, add the onion, garlic and ginger over medium heat for a few minutes. Add the spices and stir.
3. Add the can of tomato puree and stir. The heat should be high enough so everything bubbles together. Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away.
4. Turn heat down until it just simmers, pour in 500 ml (2 cups) water and put on a lid, cook for about 20 minutes. Sprinkle over sugar, salt and pepper. Simmer for 5 minutes more.
5. Rice In a pot add rice, water, bay leave and salt bring to the boil and simmer covered for 10 minutes. Turn off the heat and remove the bay leave.
6. in a pan add oil and onion sauté until soft. Stir in cinnamon, turmeric and curry until fragrant. Stir in the rice until all is well combined. Serve sprinkled with raisins.

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