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A quick chicken curry from Southern Africa.
Ingredients
1 chicken, cut into pieces
3 tablespoons oil
1 large onion, sliced
1 inch piece fresh ginger, chopped, or 1 teaspoon of ground ginger
3 medium cloves garlic, sliced or slivered
1 teaspoon salt
1 stick cinnamon
2 cardamom pods
2 whole cloves
2 whole peppercorns
2 teaspoons cayenne pepper or two small Chili Peppers
Turmeric for coloring
Method
Wash the chicken and pat dry.
In a large stew pot, such as a Dutch oven, combine all the ingredients.
Cook, stirring consistently, until steaming.
Reduce the heat, add about 1 cup water, cover, and simmer until chicken is done.
Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter