Wednesday, August 1, 2012

Chicken Curry with Roti

Chicken curry

1 pack chicken drum sticks or chicken thighs cut into smaller bits if desired.

1 medium onion
3 medium cloves garlic
1 tomato pureed or 1/2 cup canned whole tomato
2 tbsp tomato puree
a handful of cilantro leaves
1 small piece of fresh ginger peeled, about the size of a large grape

Puree all of the above in a blender.

1 tbsp curry powder (the carribean jamaican style curry powder is best)
1/2 tsp turmeric spice
1/2 tsp garam masala spice

Salt to taste.

4 tbsp oil

Season the chicken with salt

Heat 3 tbsp oil until very hot, add the salted chicken and close the lid, allow the chicken to brown on both sides then remove and set aside.

Add remaining 1 tbsp oil and spices, curry and turmeric and fry around until fragrant, add the blended mixture and finally the chicken.

Simmer on low until chicken is tender.

Remove chicken and pick meat off the bones, add back into the curry and if it's too thin let it simmer on low until some liquid evaporates.

Serve with dhaal (yellow peas) stuffed roti.

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