Start by adding 2-3 teaspoons of salt and black pepper to taste in a medium sized mixing bowl.
Add a teaspoonful (5 ml) of crushed Chillies, two tablespoons (25 ml) of crushed garlic and a teaspoonful (5 ml) of crushed ginger.
Now add 2-3 tablespoons (25-37,5 ml) green curry paste.
Add 1/2 cup to 1 cup chilli-tomato sauce. This is a sauce I once learned to make from an Indian lady in a veggie shop. I saw her adding the ingredients to her trolley and was intrigued. Striking up a conversation, this is what I learned. Empty two bottles (4 L) of tomato sauce and 1 bottle (2 L) chilli sauce into a large pot. Add 1/2 cup crushed garlic and 1/4 cup crushed ginger. Bring everything to a boil. Turn the heat down and simmer for 5-10 minutes at a low heat. Stir continuously to prevent it from burning. Allow to cool down and pour back into the original bottles. This will last for months in the cupboard is wonderful as a condiment, as a marinade, or to use in dishes, like this one.
Now add 1 teaspoonful (5 ml) cloves, a couple of curry leaves (about 5/6), a teaspoonful of turmeric and a teaspoonful of paprika.
Add roughly a cup of vinegar and a can of chopped/crushed pineapples. The pineapple adds the sweetness to the curry. All curries needs to have something sweet added and normally I add apricot jam. In this case, I leave out the jam, opting to use the pineapple instead.
Then I add a whole cinnamon stick.
I now put a large pan on the stove top and heat some oil. While waiting for the oil to heat, I chop 3 onions.
The onions are then browned in the oil.
When the onions are done, I bring the heat down to medium and add the curry mixture to the pan.
The mixture is left to simmer on a low to medium hot plate for about 5 minutes. Curry's taste is developed in this stage. I always fry my curry before adding it to the meat.
While waiting for the curry to cook, I prepare some fresh veggies to add to the dish. I use about 5 young carrots, 6 medium potatoes and 5 young sweet potatoes.
The vegetables are roughly chopped. If you chop them too fine, they will fall to pieces in the cooking process. Large chunks will retain their shape and integrity, taking only some of the taste of the curry.
Add two whole chickens to an ovenproof pot. You can actually add any chicken pieces that you like and the recipe will still work beautifully. Adding chicken with bone will give the dish a richer flavour, but deboned chicken pieces can also be used.
Pour the curry mixture over the chicken, lifting the chicken up and allowing the curry to flow under the chicken as well.
Scatter the veggies evenly over the chicken.
Lastly, I add 1 cup (250 ml) Amasi (sour milk) and about 100 ml fresh cream.
This is simply poured over the vegetables.
The dish is then covered and placed in a preheated oven to bake at 160°C for 2-3 hours (or until the chicken falls off the bone).
It is not the most appetizing sight when you open the dish, as the milk will have curdled at the top. Never mind this. It is as a result of the vinegar and pineapple that was added to the curry. Lift the chicken out of the 'sauce'.
Mix some flour and water into a paste.
Thicken the sauce on the stove top with the flour paste.
Put the chicken back in the pot and serve with yellow rice. To make yellow rice, add 2 cups rice to 5 cups water. Add two teaspoons salt, 1 teaspoon turmeric and a dash of oil. Add a handful of raisins and half a stick of cinnamon. Bring everything to the boil and turn the heat down. Allow to simmer on a low to medium heat until dry.
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