Chapos with curried ndengu

I wasn’t sure what to do with the ndengu when I started dinner but I didn’t want it to be the same old plain stewed ndengu.  As I was clearing to make space for rolling out the chapos, some of the spices from the cardamon chicken curry were still sitting on the countertop. I didn’t have any other bright ideas so I went with it. Curried ndengu.

cardamom pods in the sufuria with some cooking oil

I cooked it the same way I did the chicken.    

add chopped onions, grated garlic and grated ginger. Once the onions soften, add the spices; turmeric, cayenne pepper, coriander and half the cardamom

smells really good

then add the water and chopped tomatoes. Let it simmer till the tomatoes soften

add the pre-cooked ndengu and the remaining cardamom. Let it simmer for another 10 minutes so the flavours meld with the ndengu

This is the only thing I did different. When it was ready to serve I chopped up some dhania and folded it in

folding in

served!

 

Husband Rating: ★★★★★★★★☆☆

 

and oh yeah! I topped the serving with a sprinkle of caramelised onions. Yum!

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