This is one of Bite editor Jo Elwin's favourite picks from Al Brown's book Get Fresh. "Towards the end of my summer holidays I always get a craving for curry and this one is Al's never-fail recipe gleaned from his friends the Dayals in Wellington… why have another barbecue when you can have a curry!"
Recipe from Al Brown's book Get Fresh published by Random House and available at good booksellers.
Ingredients
| 2 Tbsp | Canola oil |
| 5 | Cloves |
| ½ | Cinnamon sticks |
| 3 | Cardamom pods |
| 1 ½ cups | Onions, diced |
| 1 tsp | Garam masala |
| 1 ½ tsp | Ground coriander |
| 1 ½ tsp | Ground cumin |
| 1 tsp | Turmeric powder |
| ½ tsp | Chilli powder |
| ½ tsp | Salt |
| 1 tsp | Minced garlic |
| 1 Tbsp | Minced ginger |
| 1 Tbsp | Minced chilli |
| 1 | Chicken, cut into chunky pieces, bone in |
| 1 cup | Chicken stock |
| 6 | Gourmet potatoes, halved |
| 1 can | Whole peeled tomatoes, approx 400g, strained and roughly chopped |
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Directions
- Heat the oil in a large saucepan, then add the cloves, cinnamon stick and cardamom pods. Allow them to darken, then reduce the heat and add the diced onion. Sauté until the onion is translucent.
- Add the garam masala, ground coriander, ground cumin, turmeric, chilli powder, salt, and minced garlic, ginger and chilli. Stir and cook for 2 minutes.
- Add chicken pieces, chicken stock, halved potatoes and chopped tomatoes and stir together thoroughly. Bring to a gentle simmer and place a lid over the saucepan.
- Cook for 40 minutes on low heat, stirring occasionally. If too much of the liquid evaporates add ½ cup of boiling water to the sauce.
- Remove from the heat and serve with sautéed eggplant, roti and cucumber salad (recipes for these can be found inGet Fresh).
