The Durban local Indian newspaper, The Post, had its first Real Curry Competition in March 1999. I have been cooking some of the recipes of the top 10 finalists since then. There are so many recipes around for a chicken curry and I am always trying something new but I have to admit that it will take a lot to beat this recipe for The Real Chicken Curry. The blend of spices used in this curry is very aromatic and I like to make this dish when I am entertaining friends.
THE REAL CHICKEN CURRY
500gr chicken fillets (cut into strips)
4 Tablespoons butter ghee
1 Tablespoon oil
1 large onion, chopped
1 medium stick cinnamon
4 whole cardamoms
4 dried chillies
1 sprig curry leaves
2 teaspoon curry powder
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 teaspoon salt (or to taste)
¼ teaspoon turmeric powder
1 medium tomato (chopped)
1 Tablespoon gram flour (mix with half a cup of cold water to form a paste)
125ml fresh cream (do not be tempted to use more – it will spoil the flavour of the spices
3 medium potatoes (peeled and cut into desired size, par boiled and seasoned with salt and 2 teaspoon of curry powder and dried in deep oil until golden brown in colour and fully cooked)
½ teaspoon fennel powder
Heat the butter ghee and oil, sauté onions, cloves, cardamoms, cinnamon, dry chillies and curry leaves until the onions start to brown.
Add the curry powder, turmeric, salt, ginger and garlic and the chicken.
Mix well and cook on low heat for 15 minutes stirring occasionally.
Add diced tomato and simmer for 10 minutes.
Add the gram flour mixed in half a cup of cold water to the curry and simmer for a further 10 minutes.
Add fresh cream and mix well.
Arrange fried potatoes in the gravy.
Cook on low heat for a further 10 minutes or until the gravy has thickened.
Sprinkle the fennel powder and the fresh coriander over the curry once it is cooked.
Serve with rice, roti or naan and sambals.