Bashiera’s chicken curry
|2 tsp||ground coriander|
|3 tsp||fennel powder|
|1/2 tsp||ground turmeric|
|1 tsp||chilli powder|
|1||garlic clove — finely diced|
|1 knob||fresh ginger — finely diced|
|1||whole chicken — portioned, skinless|
Braise the onions with the cinnamon and cardamom in some butter in a pot on medium to low heat until golden brown. Remove cinnamon and cardamom and liquidise the onions.
Return the liquidised onions, cinnamon and cardamom to the pot, still on medium to low heat, and add the rest of the spices, garlic and ginger. Allow the spices to heat up for 5 minutes.
Add the chicken to the pot and coat in the spices. Allow to cook for about 10 minutes before adding your water – don’t add it all at once; add in ¾ cup of water and only add the rest if the curry needs to be thinned out. Cook for 20 minutes before garnishing with fresh coriander.
Serve with rice, vegetables and roast potatoes.