Tuesday, 7 August 2018

Chicken Curry


2 tbs coconut or olive oil

1 medium onion, chopped

500g chicken fillets or 800g chicken pieces (if using pieces, reduce oil to 1 tbs)

15 ml turmeric

15 ml ground cumin

10 ml ground coriander

10 ml fennel

15 ml red masala (available at spice shops and Food Lovers Market)

30 ml garlic and ginger paste

2 medium tomatoes, chopped roughly

1 cauliflower cut into florets

Spring onion for decoration

Salt to taste

1 tbs sweetener

Heba pap as needed for thickening


Heat oil in a pot, add onions and fry until browned.

Add chicken and stir well.

Add the spices, garlic and ginger paste, a pinch of salt and the chopped tomatoes.

Pour in 250 ml of water.

Cook, then stir for five minutes, and then cover the pot with a lid.

Add the cauliflower and more water if necessary (see consistency)

Cover and simmer on a low heat until the cauliflower is cooked to your liking.

Allow sauce to reduce to your liking, and if need be, add heba pap 1 tsp at a time.

Allow to thicken.

Just before serving add the spring onion to garnish.

Serve with coconut Roti's or cauli rice or banting pap

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