Recipe: Ma's Chicken Curry

Ma's Chicken Curry

4 – 5 shallots, pounded
2 inches of ginger, pounded
1 chicken, cut into 2 – 3 inch pieces
2 – 3 potatoes, cut into large cubes
2 medium onions, chopped finely
2 tomatoes, sliced into fours
1 green chili, cut into 3
2 cinnamon sticks
5 cardamoms
4-6 tbsp of oil
1 packet of Baba’s meat curry powder
500 – 750 ml of hot water
1 cube of chicken stock
Some coriander leaves
*Curry leaves (optional)
*2 – 3 drumsticks, with the skin scraped and cut into 2-inch pieces (optional)

1. Rub the pounded ginger and shallots all over the chicken meat and then set aside.
2. In a small pot, boil the cut potatoes until they are half or ¾ cooked, then drain and set aside.
3. Heat the oil in a medium sized pot, and pan fry the chopped onions, tomatoes, green chili, cinnamon and cardamoms until fragrant. Add the chicken and stirfry until it is half cooked.
4. Mix 5 – 6 heaped tbsp of the curry powder with some water until a thick paste forms and stir it into the pot. Pour about 500 ml of hot water into the pot or until the chicken is covered and let it simmer. Add the drumsticks*.
5. When the chicken is almost cooked, add the semi-cooked potatoes and chicken stock cube. Adjust taste and consistency according to your preference by adding more curry paste or water depending on how thick you want your gravy.
6. Next, add the curry leaves* and let it simmer for another 5 mins.
7. When satisfied with taste, turn off heat and garnish with coriander leaves. Serve with white rice or sliced baguettes.
   
   Serves 6