A rich, aromatic South African curry packed with warmth and flavour. Made with Cindy's Curry Powder, this is the kind of dish that fills the whole house with the most incredible smell. Serve with rice, roti, or fresh bread.
Ingredients
- ¼ cup oil
- 2 bay leaves
- 3 cinnamon sticks
- 3 star anise
- 1 large onion, chopped
- 1 sprig curry leaf
- 1 sprig thyme
- 1 Tbsp ginger and garlic, crushed
- 4 Tbsp Cindy's Curry Powder (or other, fine)
- 1 tsp turmeric powder
- 4 medium jam tomatoes, chopped
- 2kg chicken pieces
- Salt to taste
- 4 potatoes, cut into quarters
- Enough oil to deep fry potatoes
- Hardboiled eggs, shelled and halved
- Fresh dhania/coriander leaves to garnish
Method
- Heat ¼ cup oil in a large pan. Add the dry spices (bay leaves, cinnamon sticks, star anise).
- Add the onion, curry leaf, and thyme. Cook until the onions are lightly golden.
- Add the crushed ginger and garlic, then the powdered spices (curry powder and turmeric). Allow the mixture to simmer for no more than 1 minute.
- Add the tomatoes and cook until the mixture develops a paste consistency.
- Add the chicken pieces and salt. Cook for 30 minutes.
- Deep-fry the potatoes separately, then add to the chicken. Cook for a further 10 minutes.
- Add the halved hardboiled eggs and cook for another 5 minutes.
- Garnish with fresh coriander/dhania before serving.
Made with love using Cindy's Home Made spices and preserves — shop our curry powder and more in our online store.