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 adventurous.

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)
2 onions
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 well-cooked.

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

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