Recipe post — Indo-African chicken curry
Cooking on a Sunday afternoon is about the most relaxing thing I do. Periodically, and irregularly, I’ll post some of the recipes I’ve had good fun with.
Today’s recipe is based on something called Susan’s Chicken, described in Lizzie Collingham’s Curry. I’ve eaten similar dishes at my Desi friends from Mauritius, Zanzibar and South Africa. Enjoy.
Heat oil — vegetable will do, but mustard is better — in a pan and fry chicken pieces until brown. The book says 6 to 8 breast and thigh pieces. I find small, organic chicken (that is, deshi murgi) cut up in one square inch pieces better.
Once browned, set the pieces aside and fry two large onions in the same oil. As the onions brown, add 8 cloves of crushed garlic and 2 cm of fresh, finely grated ginger — you can use pastes if pressed for time, but I like my garlic and ginger fresh. Continue frying for at least five minutes.
Add a tea spoon of aniseed, chili powder to taste (being a Deshi, I like it hot), half tea spoon freshly ground black pepper, half teaspoon turmeric (strictly, turmeric should be one-third of chili, but more turmeric you use, the harder it is to eat with your fingers) and one-and-half teaspoon of coriander powder. Fry on high heat, stirring, for a minute or two.
Add six large, coarsely chopped, tomatoes and simmer until the sauce thickens. Add the chicken pieces and salt and simmer until the meat is tender.
Sprinkle fresh coriander.