INGREDIENTS
FOR THE CURRY
600 g Chicken meat (no bones)
2 tsp Garlic and ginger mix
2 tsp Green masala
1 tsp Red masala
1 ½ tsp Salt
½ tsp Turmeric
2 tsp Medium masala (curry powder)
1 tsp Cumin and coriander powder
3 medium Onions, chopped
3 tbsp Olive Pride Blend
2 Star anise
3 Cinnamon sticks
4 Cardamom pods
3 Cloves
1 tin Tomatoes, chopped
5 Curry leaves
1 tin Butter beans (do not drain)
2 tbsp Fresh chopped coriander
TO SERVE
Fresh coriander
Warm roti’s
Method
- Mix the chicken, garlic and ginger mix, green masala, red masala, salt, turmeric, medium masala and cumin and coriander powder together and set aside to marinade.
- Fry the chopped onion in Olive Pride Blend till translucent.
- Add the star anise, cinnamon, cardamom and cloves. Fry for 3 – 5 minutes.
- Add the chicken and brown the meat.
- Then add the chopped tomatoes and curry leaves.
- Let it simmer closed on medium heat for an hour. Stir now and then – add water if you see the sauce gets too dry. Cook for another hour then add the beans with the water and simmer for another 20 minutes. Taste for seasoning.
- Sprinkle with fresh coriander and serve with roti’s.
OLIVE PRIDE PRODUCTS USED IN THIS RECIPE
