- 2 T olive oil
- 2 T butter
- 1 t cumin seeds
- 1 cinnamon stick
- 1 bay leaf
- ½ t coriander seeds, crushed
- 1 t chilli flakes
- 1 onion, diced
- 2 t garlic crushed
- 6 free-range chicken on the bone pieces, cleaned
- 2 potatoes, quartered
- 2 t ground cumin
- 1 t garam masala
- 1 t chilli powder
- ½ t ground turmeric
- ½ t garlic powder
- 1 t paprika
- 1 cup canned diced tomatoes
- 1 cup chicken stock
- salt, to taste
- basmati rice, cooked, for serving
- Woolworths rotis, for serving
- Woolworths mango or vegetable atchar, for serving
- 1/3 cup fresh coriander chopped, to garnish
1. Melt the butter and olive oil in a large saucepan, then add the cumin seeds, cinnamon, bay leaf, coriander seeds and chilli flakes. Cook until fragrant, about 5 minutes.
2. Add the onion and garlic and sauté over a medium heat until fragrant, about 5–7 minutes. If it starts to catch, add 3 T water. Add the chicken and potatoes and brown the chicken on all sides. This should take about 5 minutes over a medium heat.
3. Add the cumin, garam masala, chilli powder, turmeric, garlic powder and paprika. Stir well. Add the tomatoes and chicken stock.
4. Reduce the heat to low and cook half covered for 25–30 minutes, or until the potatoes and chicken are cooked through.
5. Serve with the rice, rotis and atchar, garnished with the coriander.
Cook's note: Peel the potatoes and leave them in water while preparing the other ingredients (about 20 minutes). When you’re ready to put them in the pan, pierce them with a fork a few times – this reduces their cooking time and produces soft, tasty potatoes
“This traditional curry is my go-to comfort food and always brings such feelings of togetherness on Eid day. It never disappoints.”
Photograph: Jan Ras
Production: Jacqueline Burgess
Food assistant: Sophia-Maria Eygelaar