Boneless Chicken Curry with Potato & Carrot - Durban Curry Recipes Boneless Chicken Curry with Potato & Carrot

Boneless Chicken Curry with Potato & Carrot

This was a chicken curry which was made with breast fillet, which had been marinated in yoghurt and Durban Curry Lovers, All-in-One Masala.

1. Prep Time: 10

2. Cook Time: 60

3. Total Time: 1 hour 10 minutes

4. Yield: 3-4 1x

5. Category: Curry

6. Method: Moderate

7. Cuisine: Indian

Ingredients

• For the Marinated Chicken
• 4 Chicken Breast Fillets (Cut into 8 pieces each)
• 2 – 3 Tablespoons of Plain Yoghurt
• 1 Tablespoon of Durban Curry Lovers, All-in-One Masala
• For the Curry Base
• 1 Star Anise
• 1/2 Teaspoon Cumin Seeds (Jeera)
• 2 Cardamom Pods
• Fresh Split Chillies (to taste)
• 1 Teaspoon Turmeric
• 3 Cloves
• 2 Bay Leaves
• Sunflower Oil to cover base of pot
• 2 Small Onions
• 2 Jam Tomatoes (grated)
• 2 Teaspoons Tomato Paste
• 2 Tablespoons of Durban Curry Lovers, All-in-One Masala
• 1 Large Carrot
• 2 Potatoes (Cut into 6 pieces each)
• Curry Leaves
• Thyme or Dhania (Coriander) to garnish
• For the

Instructions

For the Chicken

1. Place the chicken pieces in a bowl and mix in the yoghurt and the masala

2. Cover and let marinate for 2 – 24 hours

• For the Curry Base

1. Cover the base of your pot with sunflower oil

2. Add the star anise, cloves, cumin seeds, split chillies & turmeric and allow to temper (How to Temper Spices)

3. On a low to medium heat, add the onions and gently fry until soft & golden brown. (at least 10 – 15 mins)

4. Half way through cooking the onions, add the ginger & garlic and fry for 1-2 minutes, then

5. Add the Masala and allow to gently fry with the onions. (Do not burn the masala. Keywords are gently fry)

6. When the onions are soft and the masala is nicely tempered, add the grated tomato, tomato paste & curry leaves.

7. Mix all the above ingredients well, cover and allow to simmer for about 20 mins. (add a splash of water if the mix is a bit dry. Stir regularly using a wooden spoon or spatula. Scrape the bottom of the pot to ensure that nothing is sticking)

8. Meanwhile, par cook your potatoes in a separate pot. (add egg yellow of turmeric if you like yellow potatoes)

9. When the tomatoes are cooked down and you can see the oil starting to separate from the sauce, add the carrots and cook for 5 minutes. (Stir regularly, always scraping the bottom of the pot)

10. Add the Chicken, mix well, reduce heat & gently braise the chicken

11. Add about a cup of water, mix well

12. Add the par cooked potatoes, mix well and simmer

13. Add the par cooked potatoes

14. When the sauce has thickened and you can see the oil separating, test the chicken & potatoes. If they are soft and you are happy that everything is cooked to perfection, remove from heat and allow to stand for at least 8 minutes.

15. Garnish with fresh thyme or coriander (Dhania)

16. Serve with rice, roti, on buttered bread or any other way which makes you happy.

Notes

This dish is about gentle & delicate cooking. Take your time, watch everything fry and come together.

I can not overstate the importance of taking your time with the onions, especially. Let them get soft & sweet.

Find it online: https://www.curryrecipe.co.za/boneless-chicken-curry-with-potato-carrot/