CHICKEN, PEAS & POTATO CURRY

We recently hosted Rajen an avid foodie from Curries of South African Indian People who showcased one of his favourite dishes:

1 WHOLE CHICKEN CUT INTO PIECES 1⁄4 CUP OF PEAS 2 POTATOES PEELED AND INTO 8 PIECES 2 RIPE TOMATOES GRATED 1 SMALL ONOIN FINELY SLICED 1 TEASPOON GROUND GINGER/ GARLIC 4 CURRY LEAVES OPTIONAL 1 CINANAMON STICK 1 BAY LEAF 2 TO 3 TABLESPOON OF MIX MASALA WHICH INCLUDES KASHMEER CHILLI POWDER 1/4 TEASPOON OF JEERA, DHANAI, SOMP, CINNAMON POWDER,GARAM MASALA 3 TO 4 TABLE SPOONS OF OIL SALT TO TASTE DHANIA TO GARNISH

METHOD:

• PLACE POT ON A STOVE, POUR IN THE OIL AND HEAT

• ADD THE ONOIN AND WHOLE SPICE TO FRY

• ADD THE MIX MASALA, TOMATOES, GINGER AND GARLIC,CURRY LEAVES

• MIX GENTLY MUST BE ON MEDUIM HEAT SO SPICES DON’T BURN

• ADD THE CHICKEN SALT TO TASTE MIX AND LEAVE TO COOK FOR 10 MINUTES

• ADD THE PEAS AND POTATOES AND MIX AND LET IT COOK UNTIL THE POTATOES ARE SOFT WITH THE PEAS

SERVE AND ENJOY!