Chicken Curry
Ingredients
1 tray of chicken
3 medium potatoes
2 tomatoes
1/2 onion
Kashmiri chilli powder (premixed)
Curry herbs: jeera (cumin), curry leaves, a piece of cinnamon stick, elachi (cardamom)
Fresh basil, thyme, and rosemary (a handful each)
Turmeric powder
Oil
Warm Water
Salt to taste
Method
Cut the tomatoes, onion, and potatoes into cubes.
Mix 1 teaspoon of Kashmiri chilli powder into the chopped tomatoes and set aside.
Heat a little oil in a pot on medium heat.
Fry the curry herbs (jeera, curry leaves, cinnamon, and elachi) until fragrant.
Add the onions and sauté until soft.
Add the chicken pieces and fry lightly until sealed.
Add the potato pieces.
Add 3 teaspoons of Kashmiri chilli powder and a heaped teaspoon of turmeric powder.
Sauté gently, stirring often, making sure the spices do not burn.
Add enough water to cover the ingredients.
Let it cook for about 20 minutes.
Keep stirring through
Add the tomatoes and fresh herbs (basil, thyme, rosemary).
Cook for another 20 minutes, or until the potatoes are soft and the curry thickens.
Naan Bread
Ingredients
2 cups self-raising flour
1 teaspoon baking powder
1/2–1 teaspoon fine sea salt
3/4 cup milk
1 teaspoon oil
Extra oil for cooking
Method
In a bowl, mix the flour, baking powder, and salt.
Warm the milk slightly and add 1 teaspoon of oil.
Gradually add the milk to the dry ingredients, mixing to form a dough.
Knead for a few minutes until the dough is soft and non-sticky.
Cover and let rest at room temperature for 30 minutes.
Divide the dough into small balls.
Roll each ball out using a rolling pin.
Heat a cast iron or stainless steel pan and lightly oil it.
Place the rolled dough onto the hot pan.
Cook until bubbles form, then turn and cook the other side.
Keep turning until cooked through.
Remove from the pan.
Homemade Herb Garlic Oil
Ingredients
A handful of fresh rosemary (or mint or thyme or parsley or any herbs you prefer)
1 small head of garlic (if preferred)
2 tablespoons of oil or butter
Method
Pound the rosemary and garlic together.
Mix in the oil or melted butter.
Brush lightly over the warm naan bread.
To Serve
Serve the naan warm with the chicken curry.
Enjoy
Shalom,
Following God’s Ways,
Natasha Chetty.
