Chicken Kasha

Ingredients

• 30 ml (2 tbsp) oil
• 600 g (1 1/2lb) chicken drumsticks and thighs
• 4 cardamom pods, crushed
• 1.25 ml (1/4 tsp) cumin seeds
• 5cm (2in) cinnamon stick
• 4 onions, peeled and sliced
• 6 garlic cloves, peeled and crushed
• 2.5cml (1in) fresh ginger, peeled and grated
• 2.5 ml (1/2 tsp) ground coriander powder
• 2.5 ml (1/2 tsp) chilli powder
• 1.25 ml (1/4 tsp) turmeric
• 2 large tomatoes, washed and pureed
• 5 ml (1 tsp) garam masala

Instructions

1. 1

   Heat the oil in a large saucepan and brown the chicken in batches. Set aside.

2. 2

   In the same saucepan, gently fry the cardamom, cumin and cinnamon until their flavours are released, which should take around 5 minutes.

3. 3

   Add the garlic, ginger and onions. Continue to fry them for 5 minutes or until softened.

4. 4

   Add the coriander, chilli and turmeric. Give the mixture a stir.

5. 5

   Pour in the tomato puree, stir and let the sauce reach a bubbling point.

6. 6

   Place the chicken pieces in the sauce, cover the sauce with a lid and let it slowly simmer on a low heat for 90 minutes or until tender. You may need to add a bit of water if there isn’t enough liquid in the curry.

7. 7

   Sprinkle with garam masala and season to taste.

8. 8

   Serve with pilau rice, naan and raita.