Contributor
Aug 14, 20232 min
I learnt about this dish via a friend of mine, Tarnia van Zitters, who passed away suddenly and unexpectedly a few years ago. She loved cooking and entertaining.
It was one of the last times she cooked for us before she died. At the last dinner, she made chicken lababdar and pre-mixed the spices for me, just in case I wanted to make it myself – she knew I was a lost cause in the kitchen. I still have the spices – I’ve never used them after her death. She also made a braai mix that’s still in my spice cupboard with her handwritten labels on it.
I thought about that curry recently and thought I’d share this recipe with you.
Ingrid Jones
½ cup (125 ml) mustard oil (or sunflower oil)
1 tsp (5 ml) cumin seeds
1 cup (250 ml) onion, grated
1 cup (250 ml) tomato, grated
2 tsp (10 ml) red chilli powder
2 tsp (10 ml) garam masala powder
1 tsp (5 ml) cumin powder
1 tsp (5 ml) Kasoori Methi (fenugreek) powder
500 g boneless chicken, cubed
120 g (8 tbsp) butter
¼ cup (60 ml) fresh cream
A bunch of coriander leaves
Salt, to taste
Heat oil in a pan over medium heat. Add cumin seeds and wait for them to crackle. Add the onion and sauté until brown. Add the tomato and sauté until the oil separates (about 5 minutes).
Add the chilli powder, garam masala, cumin powder and fenugreek powder and stir well. Add the chicken and mix well. Lastly, add salt, to taste.
Turn the heat low and cook (covered) for 10-15 minutes, or until the chicken is cooked.
Once done, transfer into a serving bowl and add butter and cream. Garnish with coriander leaves.
Serve hot with naan or parathas.