"I was not born with a hunger to be free. I was born free. Free in every way that I could know. Free to run in the fields near my mother's hut, free to swim in the clear stream that ran through my village, free to roast mealies [corn] under the stars … It was only when I learnt that my boyhood freedom was an illusion … that I began to hunger for it."
Nelson Mandela
Farida Omar's Chicken Curry
Recipe from Hunger for Freedom, by Anna Trapido
Ingredients
3 tablespoons sunflower oil
3 cardamom pods
1 stick cinnamon
4 cloves
1 tablespoon butter
2 onions sliced thin
2 teaspoons garlic crushed
2 big tomatoes, grated
1 tablespoon tomato paste
1 large whole chicken, portioned and skinned
2cm chunk of grated fresh root ginger
3 teaspoons coriander powder
2 teaspoons cumin powder
1- 2 teaspoons chile powder
1/2 teaspoon turmeric powder
375ml chicken stock
6-8 small potatoes, peeled
Method
Heat the oil.
Fry the cardamom, cinnamon, and cloves in the oil until they release their aroma.
Add the butter and the onions and fry until translucent, then add the garlic and stir through.
Once the garlic releases aroma, add the grated tomato and tomato paste and cook over a low heat to form a thick sauce.
When you see the oil coming to the top of the sauce, add the chicken pieces, ginger, coriander, cumin, chile, and turmeric.
Braise the chicken curry with 375ml cups boiling water or chicken stock until the chicken is almost cooked through, approximately 20 minutes. Cut the potatoes in half, add and cook them with the chicken until they are very soft, about 20 minutes.
Serves 6
Allow 1 hour to prepare and cook
Serve with roti breads.
"We can change the world and make it a better place. It is in your hands to make a difference."
- Nelson Mandela
