Name: Boneless Chicken Curry with Potato & Carrot
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 4 Chicken Breast Fillets (Cut into 8 pieces each); 2 – 3 Tablespoons of Plain Yoghurt; 1 Tablespoon of Durban Curry Lovers, All-in-One Masala; 1 Star Anise; 1/2 Teaspoon Cumin Seeds (Jeera); 2 Cardamom Pods; Fresh Split Chillies (to taste); 1 Teaspoon Turmeric; 3 Cloves; 2 Bay Leaves; Sunflower Oil to cover base of pot; 2 Small Onions; 2 Jam Tomatoes (grated); 2 Teaspoons Tomato Paste; 2 Tablespoons of Durban Curry Lovers, All-in-One Masala; 1 Large Carrot; 2 Potatoes (Cut into 6 pieces each); Curry Leaves; Thyme or Dhania (Coriander) to garnish

Instructions

For the Chicken

Place the chicken pieces in a bowl and mix in the yoghurt and the masala
Cover and let marinate for 2 – 24 hours

For the Curry Base

Cover the base of your pot with sunflower oil
Add the star anise, cloves, cumin seeds, split chillies & turmeric and allow to temper (How to Temper Spices)
On a low to medium heat, add the onions and gently fry until soft & golden brown. (at least 10 – 15 mins)
Half way through cooking the onions, add the ginger & garlic and fry for 1-2 minutes, then
Add the Masala and allow to gently fry with the onions. (Do not burn the masala. Keywords are gently fry)
When the onions are soft and the masala is nicely tempered, add the grated tomato, tomato paste & curry leaves.
Mix all the above ingredients well, cover and allow to simmer for about 20 mins. (add a splash of water if the mix is a bit dry. Stir regularly using a wooden spoon or spatula. Scrape the bottom of the pot to ensure that nothing is sticking)
Meanwhile, par cook your potatoes in a separate pot. (add egg yellow of turmeric if you like yellow potatoes)
When the tomatoes are cooked down and you can see the oil starting to separate from the sauce, add the carrots and cook for 5 minutes. (Stir regularly, always scraping the bottom of the pot)
Add the Chicken, mix well, reduce heat & gently braise the chicken
Add about a cup of water, mix well
Add the par cooked potatoes, mix well and simmer
Add the par cooked potatoes
When the sauce has thickened and you can see the oil separating, test the chicken & potatoes. If they are soft and you are happy that everything is cooked to perfection, remove from heat and allow to stand for at least 8 minutes.
Garnish with fresh thyme or coriander (Dhania)
Serve with rice, roti, on buttered bread or any other way which makes you happy.

Boneless Chicken Curry with Potato & Carrot

Ingredients

Instructions

Notes