This morning our ‘almost six’ year old daughter woke up not feeling well. This is super unusual for us, as we are hardly ever sick.

As she was walking out the front door this morning, up it came. Shame poor nunu.

Then it started, ping, ping, ping on my wife’s phone, as the little ones classmates Mom’s were reporting on their WhatsApp group that their kids are sick and vomiting.

It is confirmed, there is a nasty tummy bug going around.

For a moment I feel a bit bilious, am I imagining it or is is because I cleaned up the …. never mind.

For every problem there is a cure.

Right. So the only obvious answer to this problem is to cook a super hot curry, loaded with chilli and spices. The gloves are off, this tummy bug is GOING DOWN.

I started off by cutting three chicken breast fillets into cubes. I placed that in a bowl and mixed in 2 tablespoons of yoghurt, 2 heaped teaspoons of pure Kashmiri Chilli Powder, 1 teaspoon of Masala & a heaped teaspoon of fresh Ginger & Garlic.

Then I took one small-medium sized onion, sliced it up and bombed it in my AMC pot which was by now sizzling with two teaspoons of ghee. I added two chopped red chillies and a sliced green chilli for ‘air support’ against any sickness that tries to make a home in our bodies.

Feeling macho, I called in some ‘artillery’ support in the form of a big piece of fresh ginger that was to be removed at the end.

I realised that I did not have enough oil/ghee in the pot, so I added another teaspoon. I try use as little oil/ghee as possible, even though I know this is one of the key components to make a good curry great.

I am trying to find the perfect balance. I will figure it out soon.

The onions must sauté until they are soft, translucent and starting to caramelize.

When the onions are soft, it is time to add the masala to temper or ‘activate’ in the oil/ghee.

To learn a bit more about tempering, here is an article on why we temper curry spices.

So in went two teaspoons of Masala, which was mixed well into the onions on a low-medium flame.

The point is to try and let the masala ‘fry’ as long as possible without burning. This can be anything from a few seconds to a few minutes depending on the heat of your pot. I like to take it slow on a low-medium heat.

Once the masala has started to cook down into the onions, it is time to add the tomato.

HINT: Now this is a contemptuous issue, some agree, some do not – but for me it works and until I can find another or better way of facing the challenge of a dry pot, without adding tons of oil, I will keep doing it.

If you find the pot is cooking dry when you are tempering your masala, add a few splashes of water, give it a mix and let the water cook off. It works for me.

I had meanwhile chopped up a medium sized Jam Tomato, which I now added to the tempered masala & onion mixture.

I stirred regularly until the tomato started to break down and then added a bit of hot water from the kettle.

On when the lid on my AMC and I left it to cook for about 15 mins.

Once the tomato and onions etc had broken down nicely and I was sure that the masala was cooked and not grainy, it was time to add the chicken breast. As this cooks quite quickly, you have to make sure that the gravy is cooked or almost cooked before you add the chicken breast.

Emboldened by the air and artillery support, in went the marinated pieces of chicken breast.

Not sure if I should feel like Harry Potter or Rambo, I stirred the chicken into the ‘medicine’ in the pot and raised my fist in the air in defiance of this evil tummy bug.

I opened the lid and stirred every three minutes or so.

Every army needs an Engineers Corps, so I made a quick salad/sambal of Carrot, Onion, Green Pepper, Tomato & Coriander – seasoned with black pepper, salt, a touch of sugar and some white vinegar.

If this fresh goodness does not ‘build a bridge’ to health, then nothing will.

For those who know, “Ubique. Primus incidere exire ultimus”

By now our meal was starting to come together, the copious amount of Kashmiri Chilli in relation to the quantity of masala used, produced a dish that looked red like lava.

In went a handful of chopped fresh dhania (coriander)

Realising that I should have put a bit more water in and built up a bit more gravy, I did what any self-respecting soldier would do – added some cream.

Why not? It was in the fridge, it needed to get used and to be honest, what does not taste better with cream.

So in went a few tablespoons and mix mix mix.

I almost referred to the cream as ‘combat medics’ and shouted out Audaces Servamus, but I don’t want to overdo the joke.

Finished off with a few curry leaves and it was time to dish.

Served on yellow rice that was cooked with some organic turmeric, this tummy bug does not stand a chance.

It was really nice, but I could have pushed the chilli a lot further. I think that I am getting immune.

Next time 6 fresh chillies at least.

Please don’t be doff and take this as medical advice.

Print

Super Hot Chicken Curry

  • Author: Shane
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 2
  • Category: Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 34 teaspoons of ghee or oil
  • 1 medium onion (sliced)
  • 1 heaped teaspoon of fresh ginger & garlic
  • 1 thick slice of fresh ginger (optional)
  • 2 red chillies (to your preference)
  • 1 green chilli (to your preference)
  • 2 tablespoons plain yoghurt
  • 2 teaspoons pure Kashmiri powder
  • 3 teaspoons Masala
  • 1 jam tomato (chopped)
  • 3 chicken breast fillets, chopped into cubes
  • fresh dhania
  • fresh cream to taste
  • salt

Instructions

Please follow the instructions above

Notes

If you would like to purchase our All-in-One Masala, please visit our Online Store for delivery anywhere in South Africa in 3-5 working days.

Prefer Chicken, here are some more  CHICKEN CURRY RECIPES.

You are invited to join our Facebook Group, where a wonderful group of people share their love of cooking Durban Curry.

Keywords: Chicken Curry, Cream, Chilli

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