1 whole chicken (cut into pieces) or about 1 kg chicken pieces
2 onions, finely chopped
2 tomatoes, grated
2 medium potatoes, peeled and halved
2 tbsp oil
1 tsp crushed garlic
1 tsp crushed ginger
2 tsp curry powder
1 tsp turmeric
1 tsp ground cumin (jeera)
1 tsp ground coriander (dhania)
1–2 tsp chilli powder (to taste)
1 tsp salt (adjust later)
1 tbsp tomato paste
1–1½ cups water
Fresh coriander (for garnish)
Method
Heat the oil in a large pot on medium heat.
Add the chopped onions and cook until soft and slightly golden.
Stir in the garlic and ginger and cook for about 1 minute.
Add all the spices (curry powder, turmeric, cumin, coriander, chilli). Stir for about 30 seconds to release the flavour.
Add the grated tomatoes and tomato paste. Cook until the mixture thickens and the oil starts to show slightly on top.
Add the chicken pieces and mix well so they are coated with the masala.
Pour in water, add potatoes, and bring to a gentle simmer.
Cover and cook for 30–40 minutes, stirring occasionally until the chicken and potatoes are tender.
Taste and adjust salt or chilli if needed.
Garnish with fresh coriander and serve.
And we normally make roti with it
2 cups cake flour
½ tsp salt
1 tbsp oil or melted butter
About ¾ cup warm water
Extra flour for rolling
Method
In a bowl, mix flour and salt.
Add oil and rub it into the flour.
Slowly add warm water and mix to form a soft dough.
Knead for about 5–8 minutes until smooth.
Cover and let it rest for 20–30 minutes (this makes it softer).
Divide dough into small balls (golf-ball size).
Roll each ball into a thin circle using a rolling pin.
Heat a dry pan or tava on medium heat.
Cook each roti about 30–40 seconds per side until light brown spots appear.
Brush lightly with butter or ghee if you like.
Tips for soft roti
Don’t add too much flour when rolling.
Keep cooked rotis covered in a cloth so they stay soft.
And that how I make an authentic cape Malay curry
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