A staple in any South African Indian family, my version includes a dollop of yoghurt towards the end which makes for a creamier sauce. This is perfect served just with a salad and rice for a very tasty but healthy meal.
Prep time: 10 minutes Cooking time: 25 minutes
4 medium size chicken thigh fillets, any fat removed and cut into bite-size pieces
2 tspoons ginger and garlic paste (4 cloves garlic and equal amount ginger pounded into a paste)
1 brown onion, cut in half, then finely sliced
1 tomato cut into chunks
2 pieces cinnamon bark or 1 quill
Handful of fresh curry leaves
1 teaspoon cummin seeds
3 cardamom pods
1 teaspoon turmeric powder
1 teaspoon cummin powder
1 tesapoon chilli powder
1 teaspoon salt
3 tablespoons Vegetable oil
1 tablespoon plain yoghurt
1.5 cup water or chicken stock
Handful of fresh coriander leaves, chopped for garnish
1. Heat oil in heavy based pot over medium heat, and then add cinnamon bark, cummin seeds, cardamom pods and curry leaves.
2. When spices are fragrant, add onions and cook slowly until translucent.
3. Add ginger and garlic paste and mix through.
4. Add cummin powder, turmeric powder and chilli powder. Stir until fragrant but be careful not to burn.
5. Add chicken pieces stirring until chicken is sealed and beginning to change colour.
6. Add salt, tomato pieces and water to just cover chicken. Simmer for 20 minutes or until chicken is cooked and liquid is reduced.
7. Add a dollop of yoghurt and mix through. Bring back to simmer for 5 minutes.
8. Taste to see if extra salt needed. Garnish with coriander leaves.
Serves 2 as main dish