Chicken in spicy gravy

Prep time
10min
Cook time
40min
Serves
4

If you don’t have a pestle and mortar, you can use a rolling pin and plastic to crush the spices.

Ingredients:

  • 4 chicken quarters
  • 2 Tbsp (30ml) oil
  • 1 Tbsp (15ml) mustard seeds
  • 2 tsp (10ml) fennel seeds
  • 2 tsp (10ml) cumin seeds
  • 1ml turmeric
  • 1 tsp (5ml) chilli powder
  • 1 bay leaf
  • 2 curry leaves (optional)
  • 1 garlic clove, chopped
  • 2cm fresh ginger, grated
  • 2 cups (500ml) chicken stock

Method:

  • Heat a saucepan to a medium temperature.
  • Heat the oil and brown the chicken pieces in batches. Set aside.
  • Heat a dry pan over a low temperature. Toast the spice seeds and grind until crushed.
  • Mix the crushed seeds with the turmeric and chilli powder.
  • Using the same saucepan you used for the chicken, fry the herbs and spices for 2 minutes.
  • Add the garlic and ginger, and continue to cook for a further 2 minutes.
  • Return the chicken to the pan and pour over the stock. Cook until fully cooked.
  • Serve with soft white bread.