Basic Chicken Curry

Ingredients:

1.5kg chicken pieces (skinned – optional)

10ml salt

10ml Red Freezer Masala

10ml turmeric

5ml white vinegar

30ml sunflower oil

1 onion, finely chopped

2 large potatoes, peeled and cut into large chunks

½ - 1 cup finely diced carrots, courgettes, butternut, or gem squash

125ml water

2 tomatoes, finely chopped or a tin of chopped tomatoes

Pan Spices:

8-10 Indian cinnamon pieces

3-4 whole cloves

3-4 cardamom pods

To Garnish:

2.5ml garam masala

30-45ml fresh chopped coriander

Method:

Remove the skin from the chicken if you prefer.  Cut the large chicken pieces into smaller chunks, cutting through the bone. Place the chicken in a medium sized bowl. Make a paste of the salt, Red Freezer Masala and turmeric and 5ml of white vinegar. Rub the paste thoroughly into the chicken pieces.

Heat the oil in a wide pot on medium-high. When very hot, add the cinnamon, cloves and cardamom; stir and allow to sizzle for about 30 seconds. Reduce the heat, add the onion and stir well; cover and braise for 3-5 minutes until golden brown.

Add the chicken to the pot, cover and cook for 7-10 minutes until the chicken begins to yield its juices. Add the potatoes and diced vegetable of choice with about 60ml water. Stir, cover and simmer for 10 minutes. Add the tomatoes with another 60ml of water and stir in gently. Cover and simmer for another 10 minutes or so until the chicken and potatoes are cooked through.

Sprinkle with garam masala and coriander and serve warm with rice.