chicken curry - african variation - murghi kalyarating:
Common to Southern Africa , this is a delicious variation to traditional Indian curry. Serves 4-6.
2 pounds of chicken cut into pieces
1 teaspoon hot chilli peppers
1 teaspoon cayenne pepper
¼ teaspoon turmeric
3 tablespoons grated coconut [unsweetened]
3 cloves of garlic, crushed
1 teaspoon fresh ginger, grated or ½ tsp. ground ginger
1 teaspoon salt
¼ cup butter
¼ cup oil
2 medium sized onions, chopped
1 cup yoghurt
Juice of ½ lemon
1 lime sliced
¼ cup slivered almonds
2 tablespoons curry powder
1. Wash the chicken and drain. Set aside.
2. Using a mortar and pestle or two stones, grind or pound together the peppers, coconut and almonds [reserve some almonds for the topping].
3. Add the cayenne pepper, turmeric, garlic, ginger and salt to this mixture.
4. Fry the onions in the butter until just golden brown. Then remove them to cool, reserving the butter. Crush the onions with the back of a spoon when cool.
5. In a bowl, combine the chicken, spice mixture [and curry powder], onions, yoghurt and lemon juice. Marinate for 30-45 minutes.
6. Put all the ingredients into a baking dish, pour the reserved butter and oil over the chicken mixture and lay the lime slices across the top.
7. Cover with a lid or foil and bake at 350 (medium high temperature) in the oven for one hour or until the chicken is fully cooked.
8. For the last 10 minutes uncover and sprinkle almonds across the top.