Carla my family loves curry - we're white indians.
My chicken curry:
*A good glug of oil *Chop up 2 big onions and 2 tomatoes *4 garlic gloves peeled and thrown in whole (mash them up when they get soft) *4 chillies with the seeds in - sliced in half length ways *6 fresh curry leaves or bay leaves* chopped silantro (corriander). Add salt to taste. Let this all simmer nicely until the onions and tomatoes are soft.
Okay - don't know what type of curry powder you get in the states - if you can get to a south african store you can ask for some HOT Raj curry powder, Chilli Powder and Medium Curry powder. I usually measure by sight (and heat) I would go with the following: Two table spoons Hot curry powder, A tablespoon Chilli powder and three table spoons medium curry powder. add this into your mixture and you may have to add another glug of oil if it's sticking. Let the curry powder cook out, careful not to burn. add a little water if you don't want to add in the oil.
Chicken pieces. Thighs make a juicy curry, so I suggest filleted and skinned thighs and breast meat. Add the chopped chicken to your mixture and mix in. Add in your peeled potatoes straight away ( I usually cut in half or quarters depending on the size) Add water so that potatoes are covered. Put on a lid and let it boil away. Check now and again that it's not sticking. As the potatoes start to soften, take the lid off add some frozen peas (a handful). Cook for the remainder of time with the lid off. All done once your potatoes are soft. The gravy should be thickish - if it's too runny let it cook down a bit more and mash one or two of your potatoe pieces.
Serve with rice, or you can cut a loaf of bread into 4, take out a bit of the bread from the centre and spoon curry into the opening - that is known as a bunny chow and is SUPER DELISH - google bunny chow!
Hope it turns out delicious. If ever you make it to Durbs I'll be sure to make a curry for you and anyone else who passes by.
I'm making a lamb curry tonight - will take pics.
