FRIED CHICKEN CURRY

Serves 4

1 1/2kg chicken cut into pieces

MARINADE
• 15ml oil
• 10ml lemon juice
• 5ml salt
• 5ml turmeric
• 5ml fresh green chilli chopped finely
• 7ml fresh ginger grated finely
• 7ml fresh garlic, crushed
• 60ml ghee or oil
• 2 medium onions chopped
• 4 potatoes quartered
• 4 large carrots halved lengthwise – if carrots are long, cut in half
• 30l chopped coriander leaves

Remove as much skin from chicken and wash and drain well. Mix oil, lemon juice, salt, green chilli, garlic, ginger, turmeric and salt together and rub over chicken. Allow to marinade for 30 minutes.

Heat oil or ghee in a large saucepan brown chicken and onions, add remaining vegetables, cover with lid and cook over low heat for 30 to 40 minutes. Turn chicken and vegetables and allow to brown further over higher heat, about 10 minutes until nicely brown. Garnish with coriander leaves.