This recipe shouldn’t need an Introduction as I’m sure it is a staple in many South African-Indian families’ homes. It is the first recipe I wrote down in my little black recipe book, and ironically the one I don’t need to look at anymore because I memorized it. You can use this recipe as a basis for Akhni, another traditional favourite rice dish.
Aloo Gosht (Chicken Curry)
Ingredients:
- 2 cloves, cardamom pods, cinnamon sticks
- Oil
- 1 small onion
- 1-2 potato, peeled and cut into 4
- ½ chicken
- 1 TB red masala or ginger garlic + 2tsp red chilli
- 1tsp ground coriander (dhana)
- 1 tsp ground cumin (jeera)
- ½ tsp turmeric (haldi)
- 1 tsp salt
- Garam Masala and coriander to serve
Method:
- Marinate chicken in masala and spices (30 minutes). If you can’t do it for 30 minutes do it just before you start everything else.
- Cut the onion and put it into a pot with some oil and the cloves, cardamom pods, cinnamon.
- Lightly brown the onion without burning it and add the chicken and braise (brown).
- Add 1 tomato and a little bit of water if needed to cover the chicken.
- Add potato and cook.
- Before serving add 1tsp Garam Masala and fresh coriander.
- Serve with Rice or Roti.
Tips:
If you want to use this recipe for Akhni, add 1 and 1/4 cup rice after you add the tomato and water. Stir everything together. Make sure you add more oil in the beginning so the rice does not stick to the pot. Add 1 cup frozen mixed veggies. You might need to add more water after it has cooked for a bit. I usually take the pot off the stove when it is almost cooked but leave the lid closed so it can steam.
Serve with salad or Katchumbar (Grated carrot, chopped onion, tomato, coriander, green chilli, salt and lemon juice).
