Number of servings: 4
Cost per serving: R27
Meal Total: R109
500 grams chicken, cut into cubes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon chilli flakes
1 teaspoon ground coriander
1 teaspoon ground fennel
2 teaspoons garlic, finely grated
2 teaspoons salt
1 tablespoon yoghurt
2 cups of oil
3 large onions, thinly sliced
2 cinnamon sticks
1 star anise
2 cardamom pods
100 grams chopped tomatoes
1 cup basmati rice
3 potatoes, cut into cubes
pinch of saffron in half a cup of warm water
15 grams coriander, finely chopped
Step 1: Marinate chicken in all the ground spices. 1 teaspoon salt, yoghurt and chilli flakes. Cover and refrigerate for at least 2 hours.
Step 2: In a large pan. add oil and place on a medium heat.
Step 3: Fry onions in batches till golden brown.
Step 4: Once onions are fried, place them on a paper towel to get rid of the excess oil.
Step 5: In a medium sized pot, add a handful of the fried onions, 1 cinnamon stick, 1 cardamom pod and star anise and sauté for the 30 seconds.
Step 6: Add tomato and cook till the texture is thick and pasty.
Step 7: Add chicken, cover with a lid and cook for 5 minutes.
Step 8: Add potatoes, and 1 cup of water. Cover with a lid and cook for 20 to 25 minutes or until the potatoes are soft.
Step 9: Stir frequently and check on the texture of the curry. If it's too thick while the potatoes are still hard, add another half cup of water.
Step 10: Boil your rice with 1 cinnamon stick, 1 teaspoon salt, 1 cardamom pod and 2 cups of water.
Step 11: Once rice is cooked, strain rice and set aside.
Step 12: Time to start layering! Pre heat oven to 180 °C without fan.
Step 13: Use a medium sized pot or oven proof dish.
Step 14: Add a layer of rice, followed by a layer of fried onions, throw over some saffron water, followed by a layer of chicken curry and finally coriander. Repeat this till you have a layer of rice at the top.
Step 15: Cover with a lid or foil and place in the oven for 30 to 40 minutes or until all the water has evaporated. Serve hot!
Tip: The texture of the curry has to be more of a gravy rather than a loose, runny curry once it's cooked. So if you've added too much water, leave the lid off for the last 5 minutes while it's still cooking. This will allow the curry to slightly thicken.