SOUTH AFRICAN CHICKEN CURRY
What you’ll need;
3 tablespoons of coconut oil
8 chicken drumsticks
2 onions sliced
5 cloves of garlic chopped
2 tablespoons of grated ginger
2 cinnamon sticks
5 cardamom pods, bashed
4 whole cloves
2 bay leaves
10 fresh curry leaves
2 teaspoons of fennel
2 teaspoons of ground coriander
2 teaspoons of turmeric
2 teaspoons of smoked paprika
1 teaspoon of mild curry powder
3 large tomatoes, chopped
1 large zucchini sliced
500ml of chicken/ veg stock
What to do
Preheat the oven to 180°
Melt 2 tablespoons of the coconut oil in a a large casserole dish over a medium heat, add the chicken and seal them on all sides for 2 minutes. Take the chicken out and set aside
Melt the remaining oil add the onions and cook for 5-7 minutes until they start to caramelise. Add the garlic and ginger and cook for about a minute until fragrant. Reduce the heat to low and add the spices stirring occasionally
Increase the heat to medium, add in the chicken, zucchini, tomatoes and stock and bring to the boil.
Once it is at the boil, transfer into the oven and bake for 40 minutes, basting and turning the chicken from time to time.
Enjoy YUM!