Chicken Curry

By Hope Malau
11 August 2016

Looking for a homemade curry, then this is the one for tonight.

Serves: 6

Preparation: 10 min

Marinate: 1 hr.

Cooking: 30 min

10 chicken drumsticks, skin off

125 ml (½ cup) malt vinegar

10 garlic cloves

2 cm ginger, chopped

2, 5 ml (½ t) ground cinnamon

2 green cardamom pods

1 ml (¼ tsp) ground clove

10 ml (2 tsp) cayenne pepper

5 ml (1 t) paprika

5 ml (1 t) turmeric

5 ml (1 t) cumin

1 green chilli, chopped

1 onion, finely chopped

250 ml (1 c) chicken stock

  1. Add the vinegar, garlic, ginger, all the spices and chilli to a blender, processor and purée until very smooth. Make a couple of incisions on each drumstick, just so that the marinade can get deep into the meat. Rub the paste all over the meat. Refrigerate for 1 hour.
  2. Add oil in a large pot over medium high heat. Add the onions and sauté until they start to get brown. Add the chicken and all the marinade and sauté, stirring frequently for about 2 minutes.
  3. Add the chicken stock and gently simmer for 25 minutes.

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