This one is a hit on a Sunday morning whenever my mom visits (yup…a heavy brunch type dish on a Sunday). Our girls claim that only my mom can make this to their liking. Plus we get her to make roti for us, since I’m clueless when it comes to anything involving flour. The best combination for this is obviously paired with roti, but you can’t go wrong topping rice with this thick and savory dish… as I did in the pics below.
Note: I mentioned above that we usually enjoy this as a brunch dish, but you’re not limited as to when you can enjoy this. Most people I know treat this as course for dinner or big lunch.
Tip! If you live in a country that experiences winter and your house is locked up during those months and you’re concerned about that pungent scent that cooked curry seems to leave back (especially on your clothes), you have a few options…
– burn a scented candle during and after the cooking process
– ventilate (open a window or turn on the exhaust fan above your stove)
– place a stick of cinnamon in some water and simmer on the stove
– bake some cookies after 🙂
3 lbs chicken cut into pieces (I like using legs with back attached – dark meat)
1 tablespoon curry powder (your choice)
1/2 teaspoon geera (ground cumin)
1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)
1/2 teaspoon salt
pinch of black pepper
1 teaspoon green seasoning mix.
3-4 leaves of shado beni (chopped) or 3 chopped tablespoon of cilantro.
1 medium onion (chopped)
2 cloves of garlic (crushed/chopped)
1 medium tomato (chopped)
2 tablespoon lime or lemon juice (or vinegar)
2 tablespoons of oil (vegetable)
2 medium potatoes (peeled / sliced into chunks)
2 cups water
Start by washing the chicken pieces with the lime or lemon juice and water (not the water mentioned in the recipe). Then start seasoning by adding all the ingredients mentioned above, except the oil, potato and water. Allow this to marinate for a couple hrs for best results. Feel free to cook immediately if you’re in a rush.
On high heat, in a saucepan (with a lid) add the oil and wait until you start seeing gentle smoke. Try fishing out the pieces of onion and garlic from the marinated chicken and add to the now hot oil.
Allow this to cook for about 2-3 minutes (you’ll notice that other recipes will ask that you cook the curry powder – I don’t), then start adding the seasoned pieces of chicken. Move everything around so it gets in contact with the heated oil. Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken released some natural juices – lets turn up the heat and get rid of that.
As you wait for the liquid to cook down, peel and dice the potatoes. Place it into the same bowl that the chicken was sitting in. When the liquid that was released is gone, add the potato pieces and stir around. Pour the 2 cups of water into the same bowl and try to get any remaining seasoning that was left behind.
After you’ve added and moved the pieces of potato around the pot a bit, add the water and bring back to a boil. Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so. The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy/sauce.
FYI. Just about everyone I know practices a different technique in cooking curry dishes, so feel free to use this a a base for your own unique version. Be sure to taste for salt in the event you need to add some. In the unlikely event there’s too much salt, add a sliced tomato and cook for a few minutes. It will absorb some of the extra salt.
Please leave me your comments below and share this with your friends.