When I started featuring recipes on this website it was with the aim of showcasing Kokni Indian recipes from my Kokni heritage in Cape Town. At some point the Kokni focus became a little blurred and the recipes slowed down. With this new recipe I’m going to re-kindle that intention and hope to bring you lots of Kokni heritage recipes going forward.

Today I’m sharing a basic Chicken Curry recipe. It’s really simple and ingredients are somewhat paired down. The main spice used in my family for chicken curry is Barishap (Fennel). The curry tends to be more greenish in colour and has a fresh undertone from the liqorice fennel flavour. It’s always served with fragrant simple Pilau rice, roast potatoes and lemon and onion khaar (relish).

Kokni Chicken Curry

Ingredients
800g chicken portions
3 Tbsp oil
2 large onions finely sliced
3 each stick cinnamon, cardamom pods, cloves and some peppercorns
2-3 tsp barishap/fennel powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 Tbsp ginger & garlic paste
1 or 2 green chillies slit down the middle
handful of fresh dhanya (coriander) chopped

Add oil and whole spices to a pot on medium heat, allow to sizzle and heat.
Add the onions and chillies and braise until onions are soft and translucent. They must not brown.
Add the chicken, ginger & garlic and braise through with the lid off until chicken is opaque.
Add the spices and braise to cook the spices and release fragrance for 3 to 4 minutes.
Add about 2 cups of warm to hot water. You can add cold but it slows down the cooking. Allow to cook till curry has thickened. Add more water if it’s too thick. Must not be watery but not too thick like gravy either. Add coriander and stir through just before serving. Enjoy.