Name: Chicken and butternut curry
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 500 g chicken breast fillets deboned, cubed; 1 kg butternut peeled and cubed; 2 onion chopped; 50 ml oil; 4 garlic cloves, finely chopped; 2 cm fresh ginger peeled and grated; 5 red chillies chopped; 2 bay leaves; 1 cardamom pods, crushed; 5 star anise; 2 ml cinnamon stick; 1 ml allspice berries; 5 ml black peppercorns; 5 ml cumin seeds; 5 ml fennel ground or barishap; 5 ml turmeric ground; 5 ml coriander ground; 5 ml masala red, ground; 5 ml curry powder; 1 lemon juice only; 1 ml jam smooth apricot, melted; 30 tomatoes large, peeled and chopped; 3 ml tomato passata or chicken stock; 250 handful curry leaves fresh or dried; 1 ml garam masala; 5 ml salt to taste; 2 freshly ground black pepper to taste; 5 handful fresh coriander chopped

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Ingredients (28)

500 g	chicken breast fillets — deboned, cubed
1 kg	butternut — peeled and cubed
2	onion — chopped
50 ml	oil
4	garlic — cloves, finely chopped
2 cm	fresh ginger — peeled and grated
5	red chillies — chopped
2	bay leaves
1	cardamom — pods, crushed
5	star anise
2 ml	cinnamon — stick
1 ml	allspice — berries
5 ml	black peppercorns
5 ml	cumin — seeds
5 ml	fennel — ground or barishap
5 ml	turmeric — ground
5 ml	coriander — ground
5 ml	masala — red, ground
5 ml	curry powder
1	lemon — juice only
1 ml	jam — smooth apricot, melted
30	tomatoes — large, peeled and chopped
3 ml	tomato passata — or chicken stock
250 handful	curry leaves — fresh or dried
1 ml	garam masala
5 ml	salt — to taste
2	freshly ground black pepper — to taste
5 handful	fresh coriander — chopped

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Method:

Make a thick paste out of the barishap, turmeric, masala, curry powder, lemon juice and apricot jam and set aside.
Fry the onions, whole spices and cumin seeds in the oil over medium heat until glazed and limp.
Add the garlic, ginger and chillies, and stir-fry for a couple of minutes.
Add the curry paste and stir in well. Fry gently.
Add the chicken pieces and butternut and stir over the heat to coat well with the curry mix.
Add the tomatoes and passata.
Stir in the curry leaves, then bring to a gentle boil.
Cover and simmer for about 10 minutes.
Leave the chicken, half covered, over medium heat and continue simmering
until the chicken and butternut is cooked through and the sauce is
reduced and thickened.
Stir in the garam masala about 5-10 minutes before the end of the cooking time.
Chop a handful of coriander leaves and stir in just before serving, reserve some for sprinkling on top as a garnish.
Serve with rotis, rice or samp, some sambals and a dollop of chutney.

Reprinted with permission of Kitchen Diary.
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