Anusha Naidoo, winner of Pineware Mamma’s Recipe September 2019: “I love to cook curries especially as it’s part of my Indian heritage and chicken is a favorite of mine.”
Ingredients
2 kg Chicken, cut into pieces.
3 Teaspoons of curry powder
4 Tablespoons of oil
Half a teaspoon of fine salt
1 Onion, finely chopped
2 Tomatoes, chopped
1 Teaspoon of crushed ginger and garlic
1 Cup of frozen or fresh peas
Curry leaves
Half a teaspoon of cumin seeds
4 Cinnamon sticks
Fresh coriander
Method
Heat oil in a pot.
Add in the chopped onions.
Fry onions until golden brown then add the cinnamon sticks, crushed ginger, garlic cumin seeds and a few curry leaves.
Stir for a minute.
Add curry powder and the chopped tomatoes.
Stir for two minutes and add the chicken pieces.
Add salt and add 250ml of water while stirring gently.
Leave to simmer until curry sauce is thick, approximately 20 minutes.
The chicken pieces must be soft and tender.
Lastly, add your fresh or frozen peas then leave to simmer for 5 minutes.
Turn off heat.
Add fresh sprigs of coriander serve curry with basmati rice or roti which is an Indian flat bread.
