Sufra Dayma: Creamy Chicken Curry By Moushira Abdel-Malek Serves 4-6 Ingredients: 1 kg boneless breast or thigh fillets (cubed) 1 onion (thinly sliced) 1 tsp crushed garlic 1 tbsp lemon juice 1 tsp white vinegar 1 cup red tomatoes (finely diced) 1 red + 1 yellow capsicum (diced) 2 tbsp curry powder 1 tsp dried, ground coriander 4 tbsp sour cream 1 tbsp olive oil Butter + oil Salt + pepper + chilli powder (optional) Method: Heat butter and oil in a large cooking pan. Add chicken in batches to brown on all sides. Remove wit a slotted spatula. Add onion and slightly brown. Add capsicum and garlic. Stir over low heat to wilt capsicum. Stir in tomatoes. Add seasoning, coriander and curry powder. Add lemon juice, vinegar and a small quantity of boiling water. Stir gently and bring to the boil. Add olive oil and chicken. Stir to combine into curry mixture. Cover and simmer over low heat until chicken is tender. Add boiling water whenever needed. Stir in sour cream. Remove from heat when about to come to the boil. Serve with rice and a yoghurt raïta.
