cumin Archives

Ramadan and

Samoosas

15 minutes

Diwali recipes

Lassi

Mediterranean

Falafel in spicy tomato sauce with salad-stuffed pitas

25 minutes

Brinjal recipes

Indian-spiced potato cakes and brinjal raita

30 minutes

Mexican recipes

Spicy chicken and pepper tacos

15 minutes

Garam masala spice mix

Citrus recipes

Harissa prawn salad

5 minutes

Sausage recipes

Boerewors stew

15 minutes

Chickpea recipes

Chickpea curry

25 minutes

Curry recipes

Chicken curry

20 minutes

Chicken curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 whole chicken, cut into portions and skinned
1/2 t turmeric, plus extra for dusting
3 T sunflower oil
3 cardamom pods
1 piece cinnamon
4 cloves
2 onions, thinly sliced
1 T butter
2 large tomatoes, grated
1 T tomato paste
2 t garlic, crushed
1 2cm piece fresh ginger, grated
3 t coriander powder
2 t cumin powder
2 t chilli powder
8-10 small potatoes, peeled and quartered
roti, for serving

Method

Dust the chicken pieces in turmeric. Heat the oil in a large saucepan. Fry the cardamom, cinnamon and cloves to release their aromas.

Add the butter and onion, and fry until translucent. Add the grated tomato, tomato paste and garlic, and cook over a low heat to form a thick sauce.

When you see the oil rising to the surface of the sauce, add the chicken pieces, ginger, dhania, cumin and chilli powders, and turmeric.

Add 375ml (1½ cups) boiling water and braise the chicken for 20 minutes, or until the meat is cooked through. Add the potato and cook for another 20 minutes, or until the potato is soft.

Serve with roti.

Cook's Note: adapted from the book Hunger for Freedom by Anna Trapido (Jacana Media, 2008)

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Samoosas

Lassi

Falafel in spicy tomato sauce with salad-stuffed pitas

Indian-spiced potato cakes and brinjal raita

Spicy chicken and pepper tacos

Garam masala spice mix

Harissa prawn salad

Boerewors stew

Chickpea curry

Chicken curry

Chicken curry

Ingredients

Method