Ingredients
1kg chicken pieces
6 mint leaves
10ml garlic, crushed
10ml fresh ginger, grated
1 sprig fresh curry leaves
250ml plain yoghurt
30ml Rajah Hot Curry Powder
5ml Robertsons Turmeric
1 pinch Coriander
1 pinch Robertsons Cumin
500ml uncooked white rice
250ml black lentils
250ml vegetable oil
4 potatoes, peeled and quartered
2 large onions, peeled and sliced
75g butter
1 bay leaf
2 cinnamon sticks
2 cardamom pods
1 Knorr Chicken Stock Pot
chopped fresh coriander, to garnish
Method
In a bowl, combine the chicken, mint leaves, garlic, ginger, curry leaves, yoghurt, Rajah Hot Curry Powder, and the Robertsons Turmeric, coriander and cumin. Mix well, cover and place in the fridge to marinate for a few hours, or overnight.
Boil the rice until it is just cooked, then drain…
