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Clover Milk Chicken Curry

A warm and fragrant family meal. As seen on Expresso Morning Show or Afternoon Express on SABC 3. Recipe by Sue Ann Allen

INGREDIENTS

  • 600g chicken leg and thigh portions
  • 1 ½ cups chopped shallots
  • 3 ½ tablespoons vegetable oil
  • 1 teaspoon turmeric
  • salt to taste
  • 1 tablespoon freshly minced garlic
  • 2 tablespoons freshly minced ginger
  • 1 ½ tablespoons red chili powder
  • 1 teaspoon chili flakes
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon garam masala
  • 1 cup Clover Care milk
  • ½ cup chopped coriander leaves and stems (plus more too garnish)½ onion finely chopped
  • 2 teaspoons cumin seeds
  • 2 teaspoons fine salt
  • Basmati rice

Method

  1. Add 1 teaspoon of oil to a heavy-based casserole pan.
  2. Add the onions and 2 tablespoons of water.
  3. Cook over medium heat until translucent.
  4. Remove from the pan and set aside.
  5. singe the same pan, add 2 tablespoons of oil and brown the chicken over medium-high heat for 2 – 3 minutes.
  6. Add turmeric and season well with salt.
  7. Reduce heat slightly, cover with a lid and allow to cook for a further 5 minutes.
  8. Add ginger, garlic, chili powder and chili flakes, mix well.
  9. Add onion, cumin and coriander and mix to combine, then add the garam masala, cover and allow the chicken to cook in the spices for a further 10 minutes.
  10. Remove the lid, add the Clover Care milk, combine and allow another 5 minutes of cooking for all of the flavours to infuse into the milk.
  11. Add the freshly chopped coriander and allow to simmer until the chicken is soft and cooked all the way through.
    Turn off the heat, give the curry another good stir