Chicken CurryWritten by Carmen Klassen
Chicken curry is one of my favourite meals, if not my favourite.
Chicken curry is one of my favourite meals, if not my favourite. It always reminds me of my dad because he made the best chicken curry ever. It was always spicy and rich. The chicken was perfectly cooked and it always tasted the same…. Delicious!!!
It is quite unfortunate that I have to cook and eat my own chicken curry these days because he is no longer with us but I sat in the kitchen more than a few time watching him cook and chatting about things only we understood and laughing about jokes only we thought were funny. I think there might have been too much talking and laughing because my curry doesn’t quiet taste like his but is still yummy nonetheless.
Black mustard seeds
Spices (I used garum masala, Maggie masala, Bombay masala, chillie powder)
First things first I heat the oil and add my breyani mix, mustard seeds and coriander seeds. This fries for 3-4 mins or just until fragrant. Then add the onions.
Allow the onions to fry until they are translucent and just beginning to brown then add the chicken and turn up the heat of the stove slightly.
Once you have added the chicken and turned up the heat on the stove, add the mixed herb, garum masala, chillies, garlic and ginger. Stir and allow it to cook until chicken is opaque and no longer pink.
Once the chicken is opaque, turn down the heat on the stove to a medium heat and add the masala.
It is important to allow the masala to fry for a few minutes in the pot. I would give it 2-4 mins while stirring continuously. This is to extract all the flavors from the masala.
When the potatoes are just tender add the green pepper stir through and give it another 5mins until the potatoes are soft and the curry just thickening.
The curry should be ready and now you can add your coriander and serve.
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