Dry chicken curry

Great with rotis and a tomato sambal.

Less than 30 minutes Serves: 4 Recipe Type: Mains Main Ingredient: Chicken

Main Ingredients

60 ml vegetable oil

5 ml yellow mustard seeds

5 ml cumin seeds

1 cinnamon stick

2 small onions, chopped

5 centimetres ginger, thinly sliced and cut into strips

12 curry leaves, fresh or dried

600 grams chicken thighs, skinless, deboned and cut into chunks

125 ml coconuts, grated, fresh, or use desiccated coconut soaked in a little water

2 large tomatoes, finely chopped

5 ml chilli powder

1 tbsp ground coriander, plus extra for serving

125 ml water

1 pinch salt and milled pepper

For serving

2 cups basmati rice, steamed

125 ml plain yoghurt

• Heat oil in a saucepan.
• Add mustard, cumin and cinnamon and fry for a minute.
• Add onion and fry until it turns a dark golden colour.
• Add ginger, curry leaves and chicken and fry for another minute.
• Toss in remaining ingredients and simmer for about 10 minutes or until chicken is cooked through and most of the liquid has  evaporated.
• Serve with rice and yoghurt.

Simonsvlei Cabernet Sauvignon/Merlot