MAURICIA’S CHICKEN CURRY
MAURICIA’S CHICKEN CURRY A steaming pot of deliciously spicy and fragrant curry. Amp up the heat with some added chilli or the addition of some red leaf
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
- Kitchen timer
- Colander
- Pot
- Mortar and pestle
- Serving bowl
- Ladle
Ingredients
- 60 ml (¼ cup) cooking oil
- 2 medium onions, chopped
- 2 cinnamon quills or sticks
- 8 allspice berries
- 8 whole cloves
- 8 cardamom pods, crushed
- 10 ml (2 teaspoons) garlic, crushed
- 10 ml (2 teaspoons) ginger, crushed
- 12 chicken pieces, cut into small portions
- 2 whole tomatoes, chopped
- 30 ml (2 tablespoons) ground cumin
- 15 ml (1 tablespoon) ground coriander
- 15 ml (1 tablespoon) Garam Masala
- 15 ml (1 tablespoon) mild curry powder
- 10 ml (2 teaspoons) turmeric
- 5 ml (1 teaspoon) crushed red chilli flakes
- 6 curry leaves
- 8 medium potatoes, quartered
- 500 ml (2 cups) boiling water
- salt to taste
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