Cooking Times

25 min
Prep Time
65 min
Cook Time
90 min
Total Time

Ingredients (17 items)

1.00 kg Chicken
cut into pieces
500.00 g Cassava
peeled and cut into chunks
800.00 ml Coconut milk
full fat
2.00 large Onions
finely chopped
6.00 cloves Garlic
minced
2.00 tbsp Ginger
freshly grated
3.00 medium Tomatoes
chopped
2.00 medium Green chilies
slit lengthwise
12.00 leaves Curry leaves
fresh
1.00 tsp Turmeric powder
2.00 tbsp Curry powder
Comorian blend
4.00 whole Cardamom pods
lightly crushed
1.00 small Cinnamon stick
3.00 tbsp Vegetable oil
2.00 tsp Salt
to taste
1.00 tsp Black pepper
freshly ground
0.25 cup Fresh coriander
chopped

Instructions (12 steps)

1
Season chicken pieces with salt and pepper.
2
Heat oil in a large pot, add whole spices and curry leaves.
2 minutes
3
Add onions and cook until golden brown.
8 minutes
4
Add garlic, ginger, and green chilies.
2 minutes
5
Add turmeric and curry powder, stir well.
1 minutes
6
Add chicken pieces and cook until sealed.
8 minutes
7
Add tomatoes and cook until softened.
5 minutes
8
Add cassava chunks and half the coconut milk.
9
Bring to boil, then reduce heat and simmer covered.
20 minutes
10
Add remaining coconut milk and continue cooking.
15 minutes
11
Check cassava and chicken are tender.
12
Adjust seasoning and garnish with coriander.