Chicken curry By Hajira Farook@hrns_cuisine

Name: Chicken curry By Hajira Farook @hrns_cuisine
Cuisine: South African
Ingredients: 1 whole chicken cut in pieces; 2 tablespoons oil; 2 tablespoons ghee; 1 medium tomato cubed; 1 tablespoon tomato purée; 1/2 teaspoon crushed ginger; 1 teaspoon crushed garlic; 1 heaped teaspoon Dhania powder; 1/2 teaspoon cumin powder; 1 heaped teaspoon garam masala; 1 teaspoon paprika; 1 teaspoon chicken spice; to taste Salt; 1/2 teaspoon black pepper; 2 tablespoons yoghurt; 2 tablespoons coconut milk; 1 tsp red masala; to taste Chillie Powder; 1-2 whole green chillies; 1 sprig curry leaves; Pinch whole cumin; Pinch fenugreek seeds; Pinch black mustard seeds; 1-2 green cardamom; 2 cloves; 4 whole black peppercorns; 1 cinnamon stick; Green Dhania and spring onions for garnishing

Hajira Jasat Farook @cook_16779611

Francistown Botswana

This recipe is inspired by a meal my late Mum would make for us, known in our home as “traveling chicken.” Mum would cook this chicken when we went on a journey hence the name and she would serve it with rotis it Puris. I have made a few tweaks to the recipe for my family.

#mamataughtmewell

Hajira Jasat Farook @cook_16779611

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Ingredients

1whole chicken cut in pieces
2 tablespoonsoil
2 tablespoonsghee
1medium tomato cubed
1 tablespoontomato purée
1/2 teaspooncrushed ginger
1 teaspooncrushed garlic
1heaped teaspoon Dhania powder
1/2 teaspooncumin powder
1heaped teaspoon garam masala
1 teaspoonpaprika
1 teaspoonchicken spice
to tasteSalt
1/2 teaspoonblack pepper
2 tablespoonsyoghurt
2 tablespoonscoconut milk
1 tspred masala
to tasteChillie Powder
1-2whole green chillies
1 sprigcurry leaves
Pinchwhole cumin
Pinchfenugreek seeds
Pinchblack mustard seeds
1-2green cardamom
2cloves
4whole black peppercorns
1cinnamon stick
Green Dhania and spring onions for garnishing

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Steps

1

Add oil and ghee to the pot together with the whole spices, curry leaves and green chillies allow to sizzle then add the onions and fry till slightly brown
2

Add chicken and allow to braise until the colour has changed
3

Add the tomatoes, all the spices and yoghurt. Stir until the spices are mixed nicely with the chicken fry for about 5 minutes
4

Add the coconut milk and mix nicely
5

Add water to make the gravy. Cooking on low heat till the chicken is done
6

Garnish with chopped green Dhania and spring onions
7

Serve with Puris or rotis