Ingredients:
- 600grams Chicken thighs or 500grams chicken breast (cut into small pieces)
- 7 tbsp Olive oil
- 6 cloves Garlic
- 2 red onions
- 2 cans of diced tomatoes
- ½ Fresh basil
- 3 large potatoes
- 1 red capsicum
- 1 green capsicum
- 1 carrot
- 1 sweet potato
- 200g canned peas
- Spices – turmeric, cumin, coriander, paprika, black pepper, chilli flakes, salt, sugar, Indian curry powder (mild), fresh ginger, dried bay leaves, cinnamon.
- 500 grams Basmati rice
Method:
- Heat 4 tbsp oil in pot and cook onions and garlic till they are sautéed.
- Add chicken and cook until pieces are a golden brown colour.
- Add ½ tbsp turmeric, 1/3 tbsp chilli flakes, 3½ tbsp mild Indian curry, ½ tbsp cummin, 7 bay leaves, ½ tbsp black pepper, 1/3 tbsp salt, 1 tbsp paprika, ½ tbsp coriander, ½ tbsp grated fresh ginger and ½ cup chopped fresh basil.
- Pour 3 tbsp oil into the mixture and add 2 cans of tomatoes with 3 cups of water.
- Bring curry to boil and reduce to simmer.
- Add the following spices: ½ tbsp paprika, ½ tbsp turmeric, ½ tbsp cummin, 1½ tbsp sugar, ½ tbsp mild Indian curry and 1/3 tbsp cinnamon.
- Cut 3 large potatoes into cubes and put into curry. Add sliced capsicum (red and green), diced carrot, ½ cubed sweet potato and 200grams of peas.
- Allow the curry to continue to simmer and add spices to personal taste.
- Cook for approximately 2 to 3 hours and serve with basmati rice.