Prep 15 mins
Cook 35 mins
Got this from a friend of mine in South Africa. I usually use Chicken breasts cut into 1 in. pieces as it cuts down on cooking time.
- Saute onion in a little oil til soft.
- Add curry powder and turmeric.Saute for 30 sec. Don't let burn!
- Add chopped tomatoes and cook down to a paste.
- Add garlic and ginger.
- Add chicken and potatoes.
- Salt to taste and let simmer until chicken and potatoes are done.
Really enjoyed this recipe. I used boneless, skinless chicken thighs which I cut into bite sized pieces. I also used yams for the potato, and salted to taste, which was less than the recipe called for. Great combination of flavors- thanks for a keeper recipe!
This was truly delicious! Given the instructions, though, I made a few adjustments, and will learn from them next time. I used boneless, skinless chicken pieces (since I don't care for chicken on the bone). Given that the amount of potatoes was not stated, I used 4 medium California white potatoes. The amount of salt was too much, and I would use only a teaspoon next time. I assumed the potatoes would absorb the salt, but I apparently did not use enough potatoes. However, the other spices were perfect. I will definitely be making this again. Made for ZWT6 Zingo.
Used fresh tomatoes and ginger-love fresh ginger. We were satisfied with the sauce amount. I added green beans, no potatoes, but think sweet potato or yam would be very good in this. I see that you originally had this in your Asian cookbook and can understand why. Served over rice. Thank you Elaniemay for sharing. Made for ZWT6 Zingo by an Unruly Under the Influence.