South African Chicken Curry

I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil
• 2  lbs chicken thighs, cut into bite size pieces
• 2 -3  small potatoes, peeled and cubed
• 1  large onion, chopped
• 1  tablespoon ginger paste
• 1 -2  tablespoon  chili paste (depending on how hot you like it)
• 1  tablespoon garlic, minced
• 1  tablespoon  good quality curry powder
• 2  teaspoons garam masala
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄2 cup  chicken stock (you may also use water)
• 2  bay leaves
• 2  curry leaves
• 1  cinnamon stick
• 4  ounces plain yogurt

Directions

1. Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
2. Add chicken and saute until chicken is no longer pink.
3. Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
4. Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
5. Add more chicken stock if you like it thinner.
6. The curry should thicken and have a rich deep golden colour.