Irene’s Cull (Chicken) Curry

trh-irenes-cull-chicken-curry

My first home-cooked meal in my new home…. Had to bring a piece of Durban with me to Gauteng. This is my homage to beautiful Durban and it’s magnificent cuisine. 

Fry 1 onion in little oil with a 1 tsp jeera seeds, 2 tsp whole soomph, 4 cinnamon sticks, 2 star anise and 2 bay leaves.
Add 1 tsp tumeric, 2 tsp dhania jeera powder, 2 tbs bombay masala, 2 tbs kashmiri chilli powder and braise for +- 5 mins.
Add curry leaves, 2 tsp ginger and garlic paste, 2 Culls (washed and cut) and mix well with spices and cook on medium heat until almost done (approx 2 hours).
Add a little water at a time whenever necessary.
Add 1 tomato (chopped), 1 tbs tomato paste and 1 & 1/2 cups of frozen peas and simmer on medium heat for +-10 mins.
Sprinkle with a 1 tsp garam masala. Enjoy with rice / roti and sambals 🙂
P.S. total cooking time is approximately 2 and 1/2 hours

Prepared, tried and tested by: Irene Dasari

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This entry was posted in Indian, Poultry and tagged , by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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