Prep 15 mins
Cook 30 mins
From: “The Africa News Cookbook, African Cooking for Western Kitchens”.
- 907.18-1360.77 g chicken pieces
- 236.59 ml yogurt
- 236.59 ml tomatoes, chopped
- 1 cinnamon sticks or 2.46 ml ground cinnamon
- 3 cardamom pods, slightly crushed or 4.92 ml ground cardamom
- 2-4 whole cloves
- 3 whole black peppercorns
- 2.46 ml cumin seeds or 1.23 ml ground cumin
- 3-4 whole green chilies
- 2.46 ml saffron (optional)
- 1.23 ml turmeric
- 4.92 ml cayenne pepper or 4.92 ml paprika
- 4.92 ml fresh ginger, grated
- 4.92 ml garlic, grated
- 4.92 ml salt
- 2 medium onions, finely sliced
- 14.79-59.16 ml clarified butter (original is 1/4 cup) or 14.79-59.16 ml butter (original is 1/4 cup)
- 14.79-59.16 ml canola oil (original is 1/4 cup) or 14.79-59.16 ml olive oil (original is 1/4 cup)
- prune, added the last 15 minutes of cooking (optional)
- 1 sprig fresh cilantro, to garnish
- 1 sprig of fresh mint, to garnish
- Wash the chicken and pat dry.
- Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
- Pour mixture over the chicken, turning the pieces until they are well coated.
- While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
- Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
- Garnish with cilantro and mint and serve with rice or Indian bread.
Delicious! It was a bit unexpectedly on the mild side, maybe because of the yoghurt, so first I thought it was quite bland except for the cayenne which I used, too. But after some bites the other flavours came through, too, and I really loved it. I had leftovers which we had the next day, and it proved to be even better after standing one day :) Thanks for sharing!
Made for New African Tag Game.
Wonderful curry. Made as written, using a combination of cayenne and paprika. Added a handful of quartered prunes near the end. Thoroughly enjoyed for Zaar World Tour.
This curry was excellent. I made it as stated, except I used boneless chicken thighs. The spice was just right for us, not too hot, and great flavor, thanks! Made this for ZWT4 for the Chic Chefs.