My husband and I love this dish! It is one of the more quick and easy curry’s to make. But even though it might not take as long as other curry’s to make it tastes amazing and it is incredibly fragrant! It is packed full of flavour from all the different spices and ingredients that give it a tangy summery taste. This is what I would call comfort food; it is filling and delicious on its own or with a plate of rice or bread to accompany it.
2 medium onions
3 large tomatoes
5 cloves of finely chopped garlic
1 tbsp minced ginger
1 cinnamon stick
2 bay leaves
1 tbsp black cumin
5-6 unground black pepper
1/2 lime juiced + rind
1/2 tbsp pickled mango chutney
1 chicken quartered
1 tsp chili flakes
1 tsp curry powder
1 tsp turmeric
1/2 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp garam masala powder
1/2 tsp mixed dried herb powder
1/2 tbsp salt
2 tbsp olive oil
1. Add onion, garlic, minced ginger and salt to the hot oil and wait until slightly softened.
2. Create opening in the middle and fry black cumin seeds for few minutes. Mix until onion is completely softened and translucent.
3. Add cardamons, cloves, cinnamon, satrenese and bay leaves and stir continuously for a few minutes on medium heat.
4. Add curry powder, turmeric, coriander powder, ground cumin, garam masala powder and mixed dried herb powder and stir continuously for 5 minutes careful not to let the spices burn.
5. Stir in enough hot water to make the mixture wet and leave on low heat to reduce.
6. Add the chicken to the reduced mixture and stir in until chicken is coated let it simmer for a few minutes.
7. Add chili flakes, quartered tomatoes and lime juice with rind and mix.
8. Add broken up pickled mango chutney for added flavour and tang.
9. Stir and leave the chicken covered on medium heat checking so it does not burn.
10. Once the liquid released from the chicken has reduced leave it on low heat until ready to serve.
Serve this mouthwatering dish on a bed of rice or accompany with bread!