Being of Indian heritage has certainly impacted my love of all things spicy, because growing up with my gran’s delicious Indian cooking, I didn’t really know much else! I was eating curries and pickles before I’d ever heard of pasta – true story. My favourite would no doubt be a melt-in-your-mouth lamb curry, however, a chicken curry that been cooked slowly over a low flame so that the chicken is soft and almost falling off the bone is a pretty close second. This is the way I do it, I’m sure there are variations and traditional family recipes out there, but this has yet to let me down.
What you need
1.5kg chicken pieces (you can buy it whole, and then cut into pieces yourself)
1/2 onion, sliced
A few curry leaves
2-3 tbsp Living Spot hot curry mix (or your mix of spices)
1 tspn ginger/garlic paste
Salt to taste
1 cup of Water (approximately)
What you need to do
1. Add oil to your pot (I use a heavy based cast iron pot), over medium-high heat. Add the sliced onion.
6. Chop a tomato into the pot, slice the remainder of the onion over, season with salt.
7. Add about 1/2 cup of water, mix. The water should cover the base of the pot, but not the chicken. You ultimately want a gravy, not a watery soup! Turn down the heat, cover, and allow to cook on low for at least 45 minutes. (Check and stir approximately every 15 minutes just to ensure it doesn’t burn, and to add more water if needed.)
8. Taste for salt – add more if needed, take off the heat. Garnish with fresh coriander when serving. Done!
Serve with cauli rice/roti, sambals or a salad. Enjoy!