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Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends (see Curry Powder) from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I also feel that chicken thighs and legs make the most flavourful curries as do baking them in either coated cast iron ware or stoneware casseroles. Flavour also improves overnight - in a non reactive container - and reheated the following day. Serve with basmati rice and "sambals".

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. Heat 1 teaspoon ghee in a non stick fry pan.
  3. Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
  4. Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
  5. In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
  6. Add the curry powder and cook further 2 minutes.
  7. Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
  8. Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
  9. SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
  10. LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!
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