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This recipe is best with:
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Ingredients -
Cape Spice Authentic Spices
- supplied in the correct proportions!
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Pepper
¼ teaspoons
medium coarse
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Paprika ¼ teaspoons ground
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Curry Powder
1 ½ powder
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Cinnamon 2
sticks
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Cloves 4
stems
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Bay leaves
3 leaves
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Cardamom
4 pods
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Birds Eye
Chilli 3 pods (only
add if you want to make it hotter!)
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Fresh onions
(diced) 2 onions
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Fresh garlic
(minced) 4 cloves
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Fresh ginger (fine
grated) 1 tablespoon
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Tomato’s (Ripe crushed)
1 cup
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Danya Fresh
(chopped) 1 tablespoon
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Chicken (Boneless, Skinless
thighs) 12 portions
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Butter or
cooking oil 1 ½ tablespoons
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Coconut
milk ½ tablespoon
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Lemon
juice ½
tablespoon
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Sugar ½
tablespoon
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Salt ¼
teaspoon
Preparation
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Preheat oven to 300 degrees F
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Season
the chicken thighs with salt, pepper and paprika.
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In
a non stick frying pan heat the butter or oil and brown both sides
of the chicken.
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Place the fried chicken thighs in to a oven proof casserole dish,
make sure the dish has a tight fitting lid.
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In
the same pan add ½ tablespoon butter / oil and sauté the onions
and the garlic till soft adding in the curry powder and cook for a
further 2 minutes.
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Then
add the lime juice, ginger, tomato’s coconut milk and the sugar,
cook for a further 4 minutes
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Now pour over chicken in the casserole dish making sure that
chicken is well coasted, adding in the fresh Danya, cinnamon
sticks, cloves and the bay leaves.
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Cover with the lid and bake up to 1 ½ hours or until chicken in
tender.
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Should you wish to make this a hotter curry add in the birds eye
chilli
Serve with
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Serve
over Basmati rice.
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Garnish with plain yoghurt and fresh Danya leaves
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Side
order of diced tomato and onion with fruit chutney, sliced
bananas, dried coconut and naan bread.
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