Spices, chicken, potatoes… hmmm… all mixed and cooked together into a piquant curry… hot or not! The choice is yours…
For this simple, flavourous curry, you will need:
6-8 chicken drumsticks
2 medium potatoes, peeled and sliced
1 heaped teaspoon ginger garlic
1 medium onion, sliced
Sprinkle of cummin seeds (1/2 teaspoon)
2 teaspoons chilli powder
1/2 teaspoon turmeric powder
1/2 coriander and cummin powder mix
1 teaspoon salt
1/2 – 1 teaspoon sugar
4 curry leaves, optional
1 cinnamon stick
2 cardamom pods
1/3 – 1/2 cup oil
3 large tomatoes, grated or chopped
Wash drumsticks and leave aside.
In a pot, preferably a flat one and on medium heat – add oil, onions, cinnamon stick, curry leaves and a sprinkle of cummin seeds. Fry onions until golden in colour.
Place chicken into the pot and fry until chicken is sealed. Add ginger garlic and leave to cook for a few minutes (braising). Add in the spices, mix well and leave to cook. (About 2 minutes)
Add in the potatoes and the sugar and again leave to cook allowing the tomatoes to break down a little. Place in the potatoes. (Do add in approximately 2 cups of boiling water and leave to summer until potatoes are soft, chicken is cooked and the tomatoes have made a lovely gravy)
Garnish with fresh chopped coriander and serve with hot rotisserie or rice and a little salad on the side.
– you can add fresh green chillies to the curry whilst it is cooking to add that extra heat.
– chop, grate or slice your tomatoes.
– use ginger garlic – fresh, crushed, or paste.
– this recipe can be used for mutton or chicken.
– you can different pieces of chicken that you may prefer. Just remember if you choose to use chicken fillets, your curry will cook much faster.
– sugar is added to cut the acidity of the tomatoes.