Have you ever bumped into someone’s Facebook and then become in awe of their life? A while back this happened to me and for fear of sounding like a stalker I was thrilled that a lot of this persons Facebook was open for public viewing. I was drawn in by the fact that she’s an expat just like me but lives in the US.
Her culinary skills, zest for life and catchy Facebook page is amazing and it’s probably why she has in excess of 1000 friends on it. As I have been trying for a long time to feature this awesome guest on my blog, you can understand my absolute glee and excitement when this total stranger with her interesting and marvellous life agreed to let me feature one of her mouth-watering recipes on currychick blog.
So without further ado here it is, Linda’s Spicy Chicken and Potato Curry made using her friends Durban Masala!!! If anyone in the US is interested, you can order these spice blends online here.
4 skinless chicken thighs (cut into pieces with bone-in)
2 small onions (diced)
3 Roma tomatoes (diced)
1 tablespoon ginger and garlic paste
4 tablespoon of Curry Masala
1 teaspoon paprika OR red chili powder for extra heat
1 cinnamon stick
2 star anise
2 cardamom seed
Sprig of curry leaves
2 large potatoes quartered
salt to taste
- Sauté onion, curry leaves, whole spices and ginger garlic paste in oil on medium heat.
- Add powdered spices together with chicken and dry fry for about a minute.
- Add tomatoes, and about a 1/4 cup water and cook for about 20mins.
- Add potatoes and more water depending on how much gravy you like.
- Season with salt.
- Cook till potatoes are done.
- Garnish with cilantro.
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