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- 6 chicken pieces thigh and drumsticks
- 2 onions chopped
- 2 potatoes diced in 5cm blocks
- 2 tomatoes diced diced or 1 tin tomatoes
- 1 eggplant diced – optional in 5cm blocks
- 1 bay leaf
- 1 tablespoon medium curry
- 1 teaspoon ginger
- 4 cloves Garlic
- 2 teaspoon turmeric
- 1/2 teaspoon cardamon
- 1 Tablespoon brown sugar – to taste
- 1 Tablespoon brown vinegar – to taste ( IF you add vinegar you need sugar to balance out the flavour)
- 2 Tablespoons of coconut oil
- 500ml water
- Cornflour
Cooking time : 35 minutes Serves 6 people – Serve the following day to allow flavors to mature.
Add 1 teaspoon of oil to a heavy heated pan and brown chicken both sides . Remove chicken. Lower the heat and add the rest of the coconut oil – Fry onions and garlic for 3 mins until soft – add spice mix and fry as a paste to bring out flavors – add half the water so the spice paste does not stick to the pan – braise for 3 minutes- add the rest of the water , tomatoes, eggplant , diced potato and chicken and allow to cook on a medium heat for 25 minutes – use corn flour to thicken. Serve with Basmati Rice
Sambals to serve with your Curry on the table
- Fresh coriander chopped in a bowl
- sliced banana
- chopped tomato with red onions
- coconut
- chutney
- natural yogurt
- Papadams
