• 1 tablespoon oil
• 1 cinnamon stick
• 4 cloves
• 1 branch curry leaves
• 1 onion, finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 500g Mount Barker Chicken Mince
• Salt and pepper
• 1-2 tablespoons mild curry powder
• 1 large potatoes, diced into 1 cm cubes
• 1 cup frozen peas
• 1 cup water
• ¼ cup coriander leaves
• 4-6 roti flatbreads
• Mango chutney
Cucumber Raita:
• 1 cup Greek yogurt
• ½ teaspoon minced garlic
• ½ Lebanese cucumber, deseeded and grated
• ¼ cup mint leaves
• Salt, to taste
1. Make the raita: Combine yogurt with remaining ingredients and set aside.
2. Heat a large covered frying pan on medium, add oil.
3. Add whole spices and curry leaves and sizzle in the oil until fragrant.
4. Add onion and garlic, cook for three minutes until onion is translucent.
5. Increase heat to medium high.
6. Add chicken mince and break up with a spatula.
7. Fry until lightly browned, stirring frequently.
8. Season with curry powder, salt and pepper and add potato.
9. Stir until chicken and potato are evenly coated with spice.
10. Add water and bring to a strong simmer.
11. Cover with lid and continue to simmer for 10 minutes.
12. Remove the lid and gently stir.
13. Add peas and continue to simmer until remaining liquid evaporates.
14. Top with coriander and serve with raita, chutney and roti bread or basmati rice.
