Enough for 6 people
This dish is perfect for cold winter evenings. Curries = soul food. Enjoy.
1 kg chicken portions (bone in)
a large onion, finely cut
3 garlic cloves finely chopped
2 thumbs fresh ginger finely chopped
2 chilies finely chopped (optional)
5 whole cardamom pods
1 whole cinnamon stick
2 whole star anise
1 tablespoon cumin
1 teaspoon fennel seeds
4 cloves
2 bay leaves
pepper
handful of curry leaves (fresh, if you can find some)
1 tablespoon curry powder or garam masala
1 can good quality tomatoes
2 cups of vegetable or chicken stock (add more salt after 40 minutes of cooking if you feel the dish needs it)
1 large sweet potato cut in big chunks
400 g of green beans cut in 3 centimeter pieces
2 celery stalks thinly sliced
250 ml water (keep an eye on the pot and add more water if it cooks dry)
1 x 400 ml can coconut milk
large handful of fresh coriander finely chopped (optional)
Depending on how sweet the sweet potato is, you can add some jam, chutney, sugar or a banting-friendly sweetener. Taste after 30 minutes of cooking to check.
Brown the chicken pieces in a pot and remove. If you’re using chicken without the skin, no need to brown first. Add to the pot when you add the tomatoes.
Slowly fry the onions in some oil on medium heat until see-through and slightly caramelised
Add the garlic and ginger and fry for a minute
Add all the spices and fry for another minute
Add the chicken, tomatoes, sweet potato, green beans, celery, stock, water and half of the coconut milk and cook for 30 minutes. (I prefer green beans to cook thoroughly when added to a bredie, but if you prefer them parboiled you’re welcome to add them later)
Add the rest of the coconut milk and cook until the chicken is cooked (approximately another 40 minutes) and most of the water has evaporated
Add the fresh coriander just before serving (optional)
