Chicken / Lamb Curry
1Kg Chicken pieces – washed (skinned and deboned if preferred) or lamb off the bone or on - depending on preference
1 large onion chopped finely
4 potatoes peeled and cut in quarters
Spices:
1 ½ tsp Cumin seeds
*1 Bay leave
*1 small stick cinnamon
* 3 pods cardamom
* 1 teaspoon fennel seeds
* 2 cloves
* Alternatively, use Homemade garam masala (1 teaspoon) but still use the whole cumin seeds.
1 full heaped teaspoon crushed garlic
½ tsp crushed ginger
String of curry leaves
Salt to season
1 Teaspoon Sugar
Fresh washed and finely chopped coriander
Oil to braise onion
Masala
It is wise to buy in bulk 400g Osman's Taj Extra Special Medium Curry Powder and 100G Osman's Taj Extra Special Ginger Garlic Masala and mix them in a container and keep refrigerated.
For this recipe use 3 tablespoons mixed curry powder of the above mixture (which will give it a hot flavor - for milder version, use 2 Tablespoons)
Optional
3 - 4 tablespoons freshly chopped tomato or tinned tomato and onion mix (for extra curry sauce and add an additional teaspoon of mixed masala)
Method
In a large base pot, heat up oil on medium to high heat and throw in the following:
½ of the chopped onion, Curry leaves and Bay leaf.
When the onion is golden brown add the following:
Ginger, garlic, cloves, cinnamon, fennel seeds. Stir these ingredients for 30 seconds, then add the masala. Cook the spices for another 10 seconds, and then add the washed chicken and potatoes, with a little water - say 1/4 cup of boiling water.
Coat the meat and potatoes well with the spices. Lower the heat (medium to low) to simmer. Add salt, remainder of the ½ chopped onion and cumin seeds (sprinkle evenly over the top of the spiced coated meat and potatoes.) Cover and allow to simmer for 15 minutes.
Stir the curry to ensure there is no burning, if there is water in the pot, raise the heat to medium high and allow the “water to dry”, stirring every 10 minutes for the next 20 minutes. When the water is dry, and the chicken is “fried” with the spices, add ½ - 1 cup of boiling water to continue cooking.
Ginger, garlic, cloves, cinnamon, fennel seeds. Stir these ingredients for 30 seconds, then add the masala. Cook the spices for another 10 seconds, and then add the washed chicken and potatoes, with a little water - say 1/4 cup of boiling water.
Coat the meat and potatoes well with the spices. Lower the heat (medium to low) to simmer. Add salt, remainder of the ½ chopped onion and cumin seeds (sprinkle evenly over the top of the spiced coated meat and potatoes.) Cover and allow to simmer for 15 minutes.
Stir the curry to ensure there is no burning, if there is water in the pot, raise the heat to medium high and allow the “water to dry”, stirring every 10 minutes for the next 20 minutes. When the water is dry, and the chicken is “fried” with the spices, add ½ - 1 cup of boiling water to continue cooking.
Check the consistency, if more water is required, add according to your preference to build the sauce amount. If it is just right, lower heat and add tomatoes and sugar and simmer for another 5 – 10 minutes. Turn off heat and sprinkle freshly chopped coriander over the top evenly. Cover the pot and leave on the stove as the heated stove plate cools down. Serve with Basmati rice and a Homemade samble salad.
Bunny Chow option:
Either buy or bake your own loaf/ves of bread
Cut them into halves and then cut the halves into further halves i.e cut one loaf in 4 pieces
Carve out the soft flesh of the bread (create a hole in the bread) - keep the soft flesh in a square
Top up the space of the bread with the curry, sambles and place the square flesh of the bread on top, and serve.
After braising - add salt, half chopped onion and cumin seeds and cover and simmer
Once cooked - sprinkle with fresh chopped coriander
Cooked lamb curry garnished with coriander
Fresh coriander
Bunny Chow option:
Either buy or bake your own loaf/ves of bread
Cut them into halves and then cut the halves into further halves i.e cut one loaf in 4 pieces
Carve out the soft flesh of the bread (create a hole in the bread) - keep the soft flesh in a square
Top up the space of the bread with the curry, sambles and place the square flesh of the bread on top, and serve.
After braising - add salt, half chopped onion and cumin seeds and cover and simmer
Once cooked - sprinkle with fresh chopped coriander
Cooked lamb curry garnished with coriander
Fresh coriander
