This is my favourite chicken curry recipe and I have
made it messed around with it three times. I do like chicken recipes that use thighs and drumsticks rather than chicken breast pieces. It is more difficult to get the timing right for chicken breast pieces and if you overcook them, they are tough and chewy.
This recipe is adapted from a recipe from Taste Magazine which you will find here: https://taste.co.za/recipes/cape-malay-chicken-biryani-casserole/
3 Tbspns olive oil for frying
2 medium onions, chopped
7.5 ml chili flakes
1 tspn cayenne pepper
1 tspn fennel seeds
1 tspn ground cumin
1/2 tspn ground turmeric
a sprinkling of black peppercorns
7.5 ml salt
1 tspn ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons garam masala
2 x cans diced Italian tomatoes
1 Tbspn garlic flakes
2 teaspoons sugar
1 Tbspn lemon juice
6 cups chicken stock
2 Tbspns Maizena or cornflour for thickening
Chicken 8 drumsticks and 8 thighs
1 kilogram baby potatoes with skins, cut in half
2 cans lentils – drained
Rice cooked separately in accordance with the instructions
Heat 2 Tbspns olive oil in a large pot. Brown the chicken pieces in batches of 8 pieces for approximately 5 – 10 minutes. Set aside.
Add another Tbspn of olive oil and fry the onions until transparent. Add the spices and garlic and fry lightly. Do not burn. Add the diced tomatoes, chicken pieces and the stock. Bring to the boil. Turn down to a simmer and add the potatoes. Everything should be nicely covered. Simmer for 1 hour and 15 minutes.
Add lentils 10 minutes before service.
Enjoy with rice.