When I was growing up my mum always made chicken curry on a Saturday. I'm pretty sure she still does. Even though all us children have left home. We invited a close friend round for lunch today so decided to make my mum's chicken curry. Even though its a Sunday!
Begin by frying a chopped onion, 1 tbl spoon fennel seeds and 1 tbl spoon cumin seeds in sunflower oil. Fry until the onion is translucent and the seeds begin to brown. Then add chopped chicken pieces. You can use a whole chicken chopped into pieces or thighs and legs chopped. Add 2 tbl spoons of Durban chilli powder. Stir the pan ensuring the chicken is coated with the chilli powder. Then add 2 heaped teaspoons of freshly ground cumin/jheera powder. Its best to grind the cumin yourself rather than using shop bought ready ground cumin. It has a totally different smell and flavour when you grind it yourself. Its very easy to do. Roast the cumin seeds in a pan for 2 min on a low heat. (Careful they burn quite quickly) You can then grind the seeds in a pestle & motar. I prefer to use an electric coffee grinder, its quicker and easier. Back to the curry. Add a heaped teaspoon of ginger and garlic paste. I buy mine ready made. But if you have the time I would recommend you make it yourself. I but mine from an indian supermarket and I must admit its just as good as homemade. Then add 2 tomatoes chopped, a few curry leaves and salt to taste. Mix the curry thoroughly. Reduce the heat and close the lid. Allow the spices to cook and for the chicken to absorb these spices. Don't be tempted to add water to quickly. The tomatoes will begin to dissolve and create liquid so the chicken shouldn't stick to the pan. After about 10 minutes add a cup of water. When the chicken is almost cooked add a cup of peas and allow to cook. Once the curry is cooked garnish with a handul of coriander and close the lid. Allow the curry to rest for 10-15 minutes. I don't know why but it does something to the curry's appearance and taste. This curry is best served with a white long grain rice, but you an also use basmati rice. My mum always served a hot potato pie as an accompaniment. Its basically just mashed potatoes with a good knob of butter, salt and pepper and a generous amount of milk. The mash needs to be quite creamy and soft. Put the potato pie into an oven proof dish and place a few knobs of butter on the top. Put the pie in the oven or under the grill to brown. If you prefer you can put potatoes directly into the curry. But trust me once you try it with potato pie you will be hooked! This curry can alo be served with pickled beetroot. May sound weird but its goes really well and adds a welcome sweetness. Especially if the curry it too hot. Oh by the way, my friend loved the curry today!!
Begin by frying a chopped onion, 1 tbl spoon fennel seeds and 1 tbl spoon cumin seeds in sunflower oil. Fry until the onion is translucent and the seeds begin to brown. Then add chopped chicken pieces. You can use a whole chicken chopped into pieces or thighs and legs chopped. Add 2 tbl spoons of Durban chilli powder. Stir the pan ensuring the chicken is coated with the chilli powder. Then add 2 heaped teaspoons of freshly ground cumin/jheera powder. Its best to grind the cumin yourself rather than using shop bought ready ground cumin. It has a totally different smell and flavour when you grind it yourself. Its very easy to do. Roast the cumin seeds in a pan for 2 min on a low heat. (Careful they burn quite quickly) You can then grind the seeds in a pestle & motar. I prefer to use an electric coffee grinder, its quicker and easier. Back to the curry. Add a heaped teaspoon of ginger and garlic paste. I buy mine ready made. But if you have the time I would recommend you make it yourself. I but mine from an indian supermarket and I must admit its just as good as homemade. Then add 2 tomatoes chopped, a few curry leaves and salt to taste. Mix the curry thoroughly. Reduce the heat and close the lid. Allow the spices to cook and for the chicken to absorb these spices. Don't be tempted to add water to quickly. The tomatoes will begin to dissolve and create liquid so the chicken shouldn't stick to the pan. After about 10 minutes add a cup of water. When the chicken is almost cooked add a cup of peas and allow to cook. Once the curry is cooked garnish with a handul of coriander and close the lid. Allow the curry to rest for 10-15 minutes. I don't know why but it does something to the curry's appearance and taste. This curry is best served with a white long grain rice, but you an also use basmati rice. My mum always served a hot potato pie as an accompaniment. Its basically just mashed potatoes with a good knob of butter, salt and pepper and a generous amount of milk. The mash needs to be quite creamy and soft. Put the potato pie into an oven proof dish and place a few knobs of butter on the top. Put the pie in the oven or under the grill to brown. If you prefer you can put potatoes directly into the curry. But trust me once you try it with potato pie you will be hooked! This curry can alo be served with pickled beetroot. May sound weird but its goes really well and adds a welcome sweetness. Especially if the curry it too hot. Oh by the way, my friend loved the curry today!!
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