THIS CURRY WILL TASTE EVEN MORE DELICIOUS THE NEXT DAY, SO MAKE IT FOR THE FAMILY A DAY IN ADVANCE!
15 ml (1 Tbsp) finely chopped fresh ginger
15 cardamom pods, optional
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) fennel seeds
8 ml (1½ tsp) ground cumin
5 ml (1 tsp) garam masala
1 ml (pinch) ground turmeric
45 ml (3 Tbsp) cooking oil
1 medium onion, finely chopped
1 can (410 g) chopped tomatoes
60 ml (¼ cup)
Spur Durky Sauce
60 ml (¼ cup) Spur Peri Peri Sauce 3 ml (½ tsp)
Spur Lemon & Peri Peri Spice 20 ml (4 tsp) brown sugar
2 ml (¼ tsp) S pur Classic Biltong Spice 800 g mixed chicken pieces
Fresh coriander, to garnish
Basmati rice, to serve
Salt to taste
Combine ginger, cardamom, coriander and fennel in a pestle and mortar. Grind or mash together. Add cumin, garam masala and turmeric and mix well.
Heat oil in a large, heavy-based saucepan. Add onion and sauté until soft. Add ground spices and more oil if necessary. Fry for about 2 minutes.
Spur Durky Sauce, Spur Peri-Peri Sauce, sugar, Spur Lemon & Peri Peri Spice and Spur Classic Biltong Spice. Simmer for about 5 minutes. Add chicken pieces and stir well. Reduce heat and simmer with lid on for about 20 minutes. Add the coriander and stir gently. Serve with basmati rice.