Chicken Curry

Serves: 4

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Total Time: 115

Prep Time: 25

Cook Time: 90

• 2 tablespoon(s) ghee or clarified butter
• 1.8 kilogram(s) chicken, jointed, or a packet of mixed chicken thighs and drumsticks
• 2  onions, chopped
• 2 clove(s) garlic, chopped
• 2  red chillies, finely chopped
• 1 teaspoon(s) each fenugreek seeds and garam masala (alternatively, use 2tsp curry powder)
• 1 teaspoon(s) coriander seeds, lightly pounded
• 1 teaspoon(s) dried mint
• 6  green or black cardamom pods
• 1 teaspoon(s) turmeric
• 1 small piece of tamarind
• 1  pickled lemon, chopped (optional)
• 600 ml chicken stock

Method

1. Heat the ghee or butter in a sauté pan, add the chicken joints and brown them all over. Transfer to a large cooking pan. Fry the onions, garlic and chillies in the sauté pan.
2. Add all the spices (including the mint, cardamom pods, turmeric and tamarind) and allow the onions to soften. Stir so that the spices are well mixed in.
3. Add the spice mixture to the cooking pan with the chicken, along with the pickled lemon, if using. Pour in the stock, stir well and bring to the boil. Cover and simmer gently for about an hour or until the chicken is cooked.
4. Uncover for the last 10 minutes of cooking so that the sauce reduces slightly. You may want to remove the cardamom pods before serving. Serve with rice, a cucumber raita and a tomato and onion salad.

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