| Ingredients for 4-6 | |
| 1 kg | free-range chicken pieces |
| 2 Tsp | Sunflower Oil |
| 2 | Onions, chopped |
| 3 sticks | Cinnamon |
| 3 | cracked cardamom pods |
| 1 | fat garlic clove, crushed |
| 1 chunk | root ginger, peeled and grated |
| 3 | ripe red tomatoes, skinned and chopped |
| 2 Tsp | mild curry powder or chicken masala |
| 6 | curry leaves |
| salt | |
| 1 cup | water or coconut milk |
| 4 | medium potatoes, peeled and cubed |
| fresh coriander leaves | |
Wash the chicken pieces. Heat the oil in a heavy saucepan and braise the onions slowly together with the cinnamon and cardamom, for about 10 minutes. Add the chicken pieces, garlic and ginger. Cover and cook for about 20 minutes, stirring now and again, until a good colour.
Add the tomatoes, curry powder or masala and curry leaves, and mix together well. Add some salt and pour in the water or coconut milk.
Stir in the potatoes and cook gently for about 30 minutes or until everything is tender. stir in a good handful of chopped coriander leaves and check seasoning.
Serve with steamed basmati rice, or roti breads, a sweet chutney and a sharp mango pickle. Make a tomato sambal to go with it: a mix of chopped tomato, chopped onion and fresh chilli, a little vinegar, and salt and pepper. Or a bowl of cool cucumber, chopped and mixed with yoghurt and mint, fresh or dried.
Cape Town Food, p88
Very nice, RE, April 2004