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!