Chicken curry

Kieran Scott

This is one of Bite editor Jo Elwin's favourite picks from Al Brown's book Get Fresh. "Towards the end of my summer holidays I always get a craving for curry and this one is Al's never-fail recipe gleaned from his friends the Dayals in Wellington… why have another barbecue when you can have a curry!"

Recipe from Al Brown's book Get Fresh published by Random House and available at good booksellers.

Ingredients

2 Tbsp	Canola oil
5	Cloves
½	Cinnamon sticks
3	Cardamom pods
1 ½ cups	Onions, diced
1 tsp	Garam masala
1 ½ tsp	Ground coriander
1 ½ tsp	Ground cumin
1 tsp	Turmeric powder
½ tsp	Chilli powder
½ tsp	Salt
1 tsp	Minced garlic
1 Tbsp	Minced ginger
1 Tbsp	Minced chilli
1	Chicken, cut into chunky pieces, bone in
1 cup	Chicken stock
6	Gourmet potatoes, halved
1 can	Whole peeled tomatoes, approx 400g, strained and roughly chopped

Directions

1. Heat the oil in a large saucepan, then add the cloves, cinnamon stick and cardamom pods. Allow them to darken, then reduce the heat and add the diced onion. Sauté until the onion is translucent.
2. Add the garam masala, ground coriander, ground cumin, turmeric, chilli powder, salt, and minced garlic, ginger and chilli. Stir and cook for 2 minutes.
3. Add chicken pieces, chicken stock, halved potatoes and chopped tomatoes and stir together thoroughly. Bring to a gentle simmer and place a lid over the saucepan.
4. Cook for 40 minutes on low heat, stirring occasionally. If too much of the liquid evaporates add ½ cup of boiling water to the sauce.
5. Remove from the heat and serve with sautéed eggplant, roti and cucumber salad (recipes for these can be found inGet Fresh).