Ingredients

Method

• 4 free-range skinless deboned chicken thighs
• 2 free-range skinless deboned chicken breasts
• ½ t ground ginger
• 1 t garlic, crushed
• 1 t chilli powder
• 1 t ground turmeric (arad)
• salt, to taste
• 2 small onions, finely grated or chopped
• ghee, for frying
• 1 x 400 ml can coconut milk
• 1 cup water
• 1 T chickpea flour
For serving:
• fresh coriander, chopped
• cooked spaghetti
• lemon wedges
• garlic flakes
• red chilli powder
• purr (crispy fried samosa purr)
• Woolworths crispy onion sprinkle

Method

Ingredients

1. Marinate the chicken in the ginger, garlic, chili powder, turmeric and salt for one hour.

2. Braise the onions in the ghee in a large saucepan until slightly golden. Add the chicken and cook until tender, approximately 10–15 minutes.

3. Add the coconut milk and water, then simmer gently for 15 minutes.

4. Toast the chickpea flour in a dry pan for 1 minute. Whisk into 1/2 cup cold water until smooth. Gradually add the slurry to the chicken – start with ¼ cup, then add more if necessary to thicken the curry. Don’t add it all at once.

5. Taste and adjust the seasoning. Simmer until the gravy is smooth and cooked through. Serve with the accompaniments of your choice.

Find more chicken recipe here

Photographer: Shavan Rahim

Videographer: Barry de Villiers