Foolproof chicken curry



  • 6
    onions, sliced thinly
  • 100
    ghee or unsalted butter
  • 12
    pieces Chicken (legs & thighs) browned
  • 2
    pieces whole cinnamon
  • 4
    green cardamom pods, bashed in a pestle and mortar
  • 2
    whole coriander seeds, dry roasted
  • 1
    whole cumin seeds, dry roasted
  • 2
    whole cloves
  • 1
    whole yellow mustard seeds, dry roasted
  • 8
    fresh curry leaves
  • 2
    fresh grated garlic and ginger
  • 2
    leaf masala or medium curry powder
  • 2
    garam masala
  • 820
    tinned tomatoes
  • 2
    chicken stock (preferably home made)
  • 1
    cup sultanas
  • 2
    fresh coriander
Servings: Change Serving


Heat butter in a large cast-iron pot and sauté onions over medium heat until they have been reduced to a caramelised, sticky jam. Take care not to burn them.
Add whole spices (cinnamon, cardamom,coriander seeds, cumin seeds, cloves,mustard seeds) and cook for a few minutes.
Add the garlic and ginger mix and the leaf masala/curry powder and give a good stir.
Add the browned chicken pieces and stir.
Cook for 5 minutes and then add the tinned tomatoes. Stir quickly and add chicken stock.
Add sultanas and curry leaves and cover with a tight fitting lid. Cook in the oven at 150°C for 2 hours. Check liquid level periodically and add more chicken stock if necessary.
When done, chicken should fall off the bone.
Sprinkle garam masala and fresh coriander on top and give one stir.
Serve with basmati rice and sambals and poppadums.



Chakalaka chicken

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