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1
Prepare the chicken and vegetables.
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2
Wash and peel the vegetables.
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3
Place the tomatoes in boiled water this will help remove the skin off the tomatoes.
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4
Once the skin is off remove the seeds then grate to form tomato puree.
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5
Slice the onions fine.
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6
Peel and cut the potatoes into quarters then soak in water until needed.
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7
This recipe requires just 2 tablespoons oil- no more!
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8
Additional oil is released by first browning the chicken.
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9
Heat a non stick or heavy based pan on high heat.
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10
Add half a teaspoon of vegetable oil.
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11
Fry the chicken pieces for a minute or two until slightly brown.
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12
Turn down the heat.
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13
Remove the chicken pieces from stove.
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14
Add the onions into the pan.
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15
Allow to simmer for 2-3 minutes until slightly brown.
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16
Add the ginger and garlic and curry leaves.
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17
Add all powered spices.
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18
Braise for 2-3 minutes on low heat
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19
Add 100 ml water.
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20
Stir.
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21
Cover and allow to simmer for 3-4 minutes.
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22
Add the tomato puree.
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23
Stir.
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24
Add 100 ml water.
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25
Add the chicken pieces.
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26
Stir.
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27
Add potatoes.
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28
Add salt .
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29
Add remaining water.
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30
Stir.
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31
Cover then allow to cook for 25-30 minutes or until the potatoes are soft.
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32
Remove from stove.
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33
Serve with South African Savoury Rice and salad.
