I grew up in Cape Town, South Africa and this meant that one of the regular dishes on our table was curry. With a large population of Malaysian decent, curries are abundant in Cape Town, and I always have curry powder in my spice drawer and use it whenever I can.
Once I left South Africa, I encountered curries from other parts of the world, and of course, from India. One of the simplest chicken dishes I make is a classic Indian curry taught to me by the wonderful Telma from Mumbai. I have no idea what the history of this recipe is, all I know is that it’s a wonderful mild curry that’s unbelievably easy to make, tastes great and my kids love it. Need I say more.
When I first made this, I panicked a little when I put all the ingredients into the pot and saw that there was no liquid. Not to worry – the tomatoes melt in the pot and become the liquid in which the chicken cooks.
So with no further ado…
CURRIED CHICKEN IN A POT
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
2. Turn down the flame and simmer for an hour or until the meat from the leg starts falling off, stirring occasionally .
Serve with rice