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Indian Chicken and Potato Curry

SERVES 4 | EASY | 45 mins:

Things you’ll need:
15ml cumin seeds
2,5ml yellow mustard seeds
15ml canola oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
10ml ground coriander
5ml ground cumin
30ml mixed masala
2 tomatoes, chopped
4 potatoes, sliced
250ml hot water
4 skinless and boneless chicken breasts, cubed
Dash ground coriander
Pinch dried red chili flakes (or to taste)
Juice of 1 lemon
80ml double-thick yoghurt
30ml butter
Handful fresh coriander leaves, chopped + extra, to garnish
Salt and freshly ground pepper, to taste

Sambals, to serve
Rice, to serve
Yoghurt with pomegranate rubies, to serve
Naan breads, to serve

 

Step 1

Heat a 33cm Capri Cast Iron pot over medium heat and add the cumin and mustard seeds. Add oil to the pot and sauté the onions until translucent. Add the garlic to the onions and continue to sauté until golden brown.

Step 2

Add your ground coriander, ground cumin and mixed masala. Place chopped tomatoes in the pot and cook for 5 – 10 minutes until soft ­– the mixture will resemble a curry paste.

Step 3

Add your potatoes, hot water (you may need to add a little more hot water – the potatoes should be covered) and allow the curry to simmer until the potatoes are soft and tender.

Step 4

Add the cubed chicken breasts and simmer, about 10 minutes until cooked. Sprinkle over a dash of ground coriander, red chili flakes, lemon juice, yoghurt, butter and chopped fresh coriander, stir to combine and switch the heat off.

Step 5

Check for seasoning, add salt if necessary and cover with a pot lid to steam until you are ready to serve. Serve with sambals of your choice, rice, naan breads and yoghurt with pomegranate rubies.

Items used in this recipe


Lime green cast iron oval