Ingredients
Chicken curry and rice
1 chicken cut into pieces (my family only likes dark meat, so I just get 2kg/5lb thighs, legs and wings)
3 onions sliced
5-6 cloves of garlic crushed
Fresh ginger (a piece about 3 cm/1 inch long) peeled and chopped as finely as you can
5-6 large ripe tomatoes (peeled if desired) roughly chopped (do NOT de-seed the tomatoes – you’ll need all the liquid of the tomatoes for the sauce)
A large handful of fresh chopped coriander
1 teaspoon of salt
Juice of half a small lemon
1 teaspoon curry spice (any will do)
Half a green chili pepper chopped (optional, if you want the curry to have a little heat)
5-6 potatoes cut into bite-sized pieces
How to do it
1. Add all ingredients to a large pot and cover and bring to the boil
All the in the pot before cooking
2. Turn down the flame and simmer for about one hour or until the meat from the leg starts falling off, stirring occasionally .
Serve with rice
