Ingredients
- 1 chicken, about 1.35 kg, jointed into 8 pieces
- 1/2 teaspoon ground turmeric
- 1 (4cm) piece fresh ginger, peeled and finely chopped
- juice of 1/2 lemon
- pinch of salt
- 2 tablespoons vegetable oil
- 1 dried red chilli, halved
- 1 teaspoon brown or black mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground cinnamon
- 1 tablespoon besan flour (chickpea flour)
- 3 garlic cloves, roughly crushed
- 1/2 green capsicum, thinly sliced
- 1 large onion, sliced
- 400g tin chopped tomatoes
- 2 Vivaldi potatoes, peeled
- 2 cups thinly sliced green cabbage, about 150g
- 1 cup frozen peas, thawed and drained
Directions
- Remove the skin from the chicken joints. Cut 3–4 slashes in the flesh of each joint, right to the bone. Mix together the turmeric, ginger, lemon juice and a little salt, then rub all over the chicken joints. Refrigerate and marinate for about 30 minutes.
- Heat the oil in a large, heavy-based frying pan. Add the dried chilli and the mustard, fennel and cumin seeds, and let them splutter and pop for a few minutes. Stir in the cinnamon and besan flour. Watch carefully to be sure the spices do not burn, as this can happen very quickly.
- Add the garlic, capsicum and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 15 minutes.
- Meanwhile, cook the potatoes in a saucepan of boiling water for 5 minutes, then drain and cut into bite-sized pieces. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.
- Add the potatoes and cabbage to the curried chicken and stir in. Cover the pan again and continue to simmer over a moderately low heat for 20–25 minutes, or until the chicken is completely cooked and tender. Add the peas and warm through for a few minutes before serving.