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Tongabezi Chicken Curry




Source of Recipe


the web


List of Ingredients




2 sweet potatoes
1 butternut squash
4 large chicken joints, halved
Salt and freshly ground black pepper
Vegetable oil
2 onions, finely chopped
2 tomatoes, skinned, seeded and diced
2 garlic cloves, finely chopped
15g ( ½ oz) fresh root ginger, finely chopped
6 cardamom seeds
1 heaped teaspoon curry powder
450ml ( ¾ pint) chicken stock
2 sticks lemon grass, bruised
2 small red chillies, finely chopped
300 ml ( ½ pint) yogurt
1 tablespoon finely chopped fresh coriander

Recipe



1.Parboil the sweet potatoes in their skins for about 10 minutes, then
peel and cut into thick slices. Cut the squash into similar-sized
pieces.

2.Season the chicken pieces. Heat some vegetable oil in a large pan and
fry the chicken for about 15 minutes until golden. Remove from the pan
and keep warm. Add the onions to the pan and cook gently until soft,
then add the tomatoes, garlic, ginger, cardamom and curry powder and
cook for a few minutes. Return the chicken to the pan, add the stock and
lemon grass, then cover and simmer for about 10 minutes, or until the
chicken is cooked through.

3.Meanwhile, heat a little more vegetable oil in another pan and fry the
pieces of sweet potato and squash over a medium heat for about 10
minutes until slightly golden and crispy on the outside and soft on the
inside. Keep warm.

4.When the chicken is cooked, add the chopped chillies to the pan and
cook for 2 minutes or so. Stir in the yogurt and heat through without
boiling. Sprinkle with chopped coriander and serve with the sautéed
sweet potatoes and squash.