Ingredients:
- 1.5 kg GOLDI chicken pieces
- 2 Tbsp (30ml) vegetable oil
- 2 large onions, finely chopped
- 2 Tbsp (30 ml) garlic and ginger paste
- 2 tomatoes, chopped
- 1.5 Tbsp (22.5 ml) tablespoons curry powder (mild or hot, as per preference)
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) paprika
- 1 cinnamon stick
- 1 bay leaf
- 2 potatoes, peeled and cubed
- 1 carrot, sliced
- Enough chicken broth or water to cover the chicken
- Salt and pepper to taste
- 1 Tbsp (15 ml) apricot jam or sugar
Method:
Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat.
Add the chicken pieces to the pot and brown them on all sides, for about 5 minutes. Remove and set aside.
Add a splash of more oil if necessary and add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Add the garlic and ginger paste, and cook for another 2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika. Cook for 1 minute to toast the spices.
Add the chopped tomatoes, cinnamon stick, bay leaf, potato, and carrot to the pot. Pour in the chicken broth or water, ensuring that all ingredients are covered.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, or until the chicken is tender and cooked through.
Taste the curry and adjust the seasoning with salt and pepper as needed.
Serve hot with rice, naan bread, or roti and a tomato and onion sambal.
