AUTHENTIC CHICKEN CURRY
Ok, by now you should be quite familiar
with the basic curry recipe posted months ago on the
Yummie Recipe Page, so its time to get a little more
There are slight variations for different
curries that make a whole lot of difference, and when
you have perfected this chicken curry your family
and/or guests will think that you studied in India.
I have also received many requests
for Cape Malay rotis. This roti is quite different
to the Indian variety. It is lighter, tastier and
flaky. I will post the recipe later this week.
1/4 cup olive oil or ghee (60ml)
4 cloves garlic
1" (2.5 cm) piece peeled fresh ginger root
2" (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can pureed tomatos
1/2 cup water (125ml)
1/2 cup (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
Chop spices and garlic in blender, along with tomato
sauce, water and finally add yogurt and pulse to mix.
Sauté chicken pieces in oil
and then add onions, continue cooking till onions
are transparent and tender and chicken is reasonably
Pour spice mixture over the chicken
and onions and bring to a boil, stirring well.
Add a teaspoon of salt and simmer,
covered, stirring occasionally until chicken is tender
for about 45 minutes.
Add lemon juice, and garnish your curried chicken
with fresh coriander leaves.