Traditional chicken curry in South Africa

chicken curry is traditionally eaten by the Indians in South Africa. This is the only way I know to make a curry. Recipes that add a lot of spices and yoghurt and cream and coconut milk are very rare here.

Traditional chicken curry in South Africa

Ingredients

• 1 whole chicken cut into 12 small pieces
• 2 tablespoons vegetable oil
• 2 medium onions finely sliced
• 1 tbsp garamasala
• 3 tablespoons chicken masala curry or chili powder
• 2 ripe tomatoes, peeled, deseeded and grated
• 1 tsp salt
• 1 curry leaves (optional)
• 1 tsp ginger and garlic
• 1 bunch of fresh corriander
• 450 ml water
• 4 medium potatoes peeled and cut into pieces
• 1/2 tsp ground turmeric

Cooking

• Prepare the chicken and vegetables. Wash and peel vegetables. Place the tomatoes in boiling water will help remove the skin from the tomatoes. Once the dead skin - seeded and then shredded to form the tomato puree. Slicing onions either. Peel and cut the potatoes into four and then soak it in water until it is needed.
• This recipe requires only 2 tablespoons of oil is no more! Additional oil is released by first browning the chicken. Heat a non-stick or heavy based pan on high heat. Add half a teaspoon of vegetable oil. Fry chicken pieces for one or two minutes until slightly brown. Turn down the heat. Remove the chicken pieces from the stove.
• Add the onion to the pan. Simmer for 2-3 minutes until slightly brown. Add ginger and garlic and curry leaves. Add all seasonings powered. Boil for 2-3 minutes on low heat
• Add 100 ml of water. Stir. Cover and simmer for 3-4 minutes.
• Add the tomato puree. Stir. Add 100 ml of water. Add the chicken pieces. Stir.
• Add the potatoes. Add salt. Add the remaining water. Stir. Covering then allow to cook for 25-30 minutes or until potatoes are tender.
• Remove from the stove. South Africa Savoury Serve with rice and salad.