Chicken Karai

Name: Chicken Karai
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: South African, Indian
Ingredients: 5 ml (1 teaspoon) Rajah All-In-One Curry Powder; 10 ml (2 teaspoonns) Rajah Hot Curry Powder; 5 ml (1 teaspoon) dhana powder; 2,5 ml (½ teaspoon) freshly cracked black pepper; 5 ml (1 teaspoon) salt; 1 whole chicken cut into pieces; 30 ml (2 tablespoons) tomato paste; 125 ml (½ cup) fried onions; 125 ml (½ cup) plain yoghurt; 60 ml (4 tablespoons) ghee; 5 ml (1 teaspoon) jeera seeds; 1 chilli slit; 4 tomatoes chopped; 2,5 ml (½ teaspoon) sugar; 6 ml (1 heaped teaspoon) freshly made ginger; 5 ml (1 teaspoon) crushed garlic; 2,5 ml (½) bunch dhanya; sliced ginger for garnish

4 People
60 min.
intermediate

If you’re a ginger lover, this is the curry for you! Ideal for lunch or dinner, this flavoursome chicken curry is made with Rajah Hot Curry Powder for an extra kick. Garnish with fresh coriander and ginger, and serve immediately with roti and crispy potato wedges.

Ingredients

Marinade

5 ml (1 teaspoon) Rajah All-In-One Curry Powder
10 ml (2 teaspoonns) Rajah Hot Curry Powder
5 ml (1 teaspoon) dhana powder
2,5 ml (½ teaspoon) freshly cracked black pepper
5 ml (1 teaspoon) salt

Curry

1 whole chicken cut into pieces
30 ml (2 tablespoons) tomato paste
125 ml (½ cup) fried onions
125 ml (½ cup) plain yoghurt
60 ml (4 tablespoons) ghee
5 ml (1 teaspoon) jeera seeds
1 chilli slit
4 tomatoes chopped
2,5 ml (½ teaspoon) sugar
6 ml (1 heaped teaspoon) freshly made ginger
5 ml (1 teaspoon) crushed garlic
2,5 ml (½) bunch dhanya
sliced ginger for garnish

Cooking Method

Marinate your chicken in all your spices, 2.5ml (1/2) of the dhania powder, tomato paste, onions and yogurt. Allow to marinate for a few hours.
Place a flat pot on medium high heat, add in your ghee, once your ghee is melted add in your jeera seeds and chilli, cook for a few seconds before adding your marinated chicken. Allow to cook for 10 minutes before adding in your tomatoes and sugar.
Add in your tomatoes and sugar, place heat on low and allow chicken to cook for 20 minutes with lid on mixing halfway through.
Garnish with remaining fresh dhania and ginger.
Serve immediately with roti and crispy potato wedges.