RCI-SP.005.0271.001
Tongabezi Chicken Curry
Serves 4.
Prep20 min
Cook75 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- 1 unit
- chicken joints4 largehalved
- 1 unit
- 1 unit
- 1 unit
- onions2 unitfinely chopped
- tomatoes2 unitskinned, seeded and diced
- garlic cloves2 unitfinely chopped
- (½ oz) fresh root ginger15 gfinely chopped
- 6 unit
- heaped teaspoon curry powder1 unit
- 450 ml
- sticks lemon grass2 unitbruised
- red chilies2 smallfinely chopped
- 300 ml
- 1 tablespoon
Method
1
Peel and cube the sweet potatoes and butternut squash into bite-sized pieces, keeping them separate.
2
Pat the chicken joints dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
3
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
4
Working in batches to avoid crowding, brown the chicken joints on all sides until golden, approximately 3-4 minutes per side; transfer to a plate and set aside.
8 minutes
5
In the same pot, add the finely chopped onions and sauté until softened and translucent, about 3-4 minutes.
4 minutes
6
Stir in the finely chopped garlic, ginger, cardamom seeds, and curry powder, cooking until fragrant, approximately 1-2 minutes.
2 minutes
7
Add the diced tomatoes and stir well, allowing them to break down slightly over 2-3 minutes.
3 minutes
8
Return the browned chicken to the pot along with the cubed sweet potatoes, butternut squash, bruised lemongrass sticks, and finely chopped red chilies; stir to combine.
2 minutes
9
Pour in the chicken stock, bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and the vegetables are nearly tender.
28 minutes
10
Stir in the yogurt in a steady stream while gently stirring to prevent curdling, ensuring the curry remains at a gentle simmer.
2 minutes
11
Continue simmering uncovered for 8-10 minutes, allowing the sauce to meld and thicken slightly; taste and adjust seasoning with salt and pepper as needed.
9 minutes
12
Remove the lemongrass sticks, garnish with fresh coriander, and serve the curry immediately with rice or bread.