Chicken Curry Recipe

This recipe is an authentic Indian Curry as found in Cape Town, South Africa and other parts of the country where the Indian/Malay Culture is still very strong. This recipe can be made with chicken, lamb or fish, and it carries with it a very robust and aromatic flavor from the myriad of spices used.

The recipe calls for Garam Massala (not to be confused with Italian Marsala), which is itself a combination of complimentary spices. If you cannot acquire Masala, I have included a recipe for this too, here.

If you can, sliced Banana mixed with a Bulgur Yogurt, to lend a sweet and tangy taste as a side absolutely makes this, as does a nice Peach Chutney when used as a condiment, a recipe for peach chutney is included, here.

You can also add 1 cup raisins/sultanas (Sultanas would be more authentic), to the final mix.

It has been my experience that the more fresh the spices are, the more robust the taste is.

Ingredients
* 4.5lbs chicken or mutton or fish pieces, sliced with the grain at about 1/4"
* 4 chopped onions
* 6 peeled and chopped tomatoes
* 6 potatoes cut in rough pieces
* Frozen peas
* 1 teaspoon turmeric, 1 tsp garam massala, 1 tsp coriander, 1 tsp cumin, 5 cardamom seeds, 1 tsp cinnamon, 5 crushed garlic cloves, 5 whole cloves
* 1/4 cup of sunflower seed oil
* Cayenne Pepper
* Cumin
* Whole Coriander

‘Side dish’
* 3 sliced bananas mixed with Bulgur yogurt, and peach chutney to serve with.
* Jasmine Rice

Directions
1. Mix all spices, except the Cayenne Pepper, Cumin and Whole Coriander.
2. Heat oil, add onions then add spice mixture to the hot oil and stir fry until you smell the unique aroma that is curry.
3. Add the meat, the tomatoes and 9oz of water. Simmer for around 1 hour until the meat is tender.
4. Add the potatoes and peas and cook for another 45 minutes or until the potatoes are cooked.
5. Place 1/2oz of whole coriander into a small hot skillet and sear on high for aprox 2 mins or until you can smell the aroma. Crush with a mortar and pestle and add to the pot
6. Sprinkle Cayenne Pepper in a thin layer, or to taste, over the curry and mix in
7. Sprinkle Cumin in a thin layer, or to taste, over the curry and mix in
8. Serve the curry with the banana dish, rice, sweet chutney and naans on the side.

Serves 6
Enjoy!