Delicious chicken curry, always a winner no matter what the occasion. Serve with flaky roti, chapati (Indian flat bread) or plain boiled white rice.  Traditionally served with onion and tomato salad.

Delicious Cape Malay Curry

CHICKEN CURRY

Ingredients
4 tbsp oil
2 cloves
1 stick cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 small-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450g small chicken
½ tsp garam masala
1 handful chopped dhanya

Method:
Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic. 
Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes. 
**Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done. 
Add the garam masala and chopped dhanya. Serve with rice or roti.

Variation:
**Add potatoes cut in quarters with the chicken

ONION AND TOMATO SALAD

1 large onion, chopped finely

5ml salt

1 large firm tomato, chopped

2 green chillies,  chopped

10ml sugar

30ml vinegar

2 teaspoons chopped dhanya

 Steam the chopped onion in the microwave for 3 minutes. Combine with the rest of the ingredients. Transfer into a serving dish and enjoy with breyani, curry, etc…