Sweet spices perfume and flavour this easy chicken curry which, unusually, contains not only potatoes but South Africa’s beloved gem squash.
, first published in 1985, contains a delicious curry recipe that includes peeled and cubed gem squash. Just as life is too short to stuff a mushroom, it is also too short to peel a gem squash, as Lin Sampson explained last week with typically wry humour in her, so I pondered quartering the gem squash without peeling it. Then I picked up a gem squash and it was one of the softer ones, easy to peel. Gems are strange that way.
The chicken portions are first marinated for three hours, and the onions, potatoes and gem squash are braised in spiced oil before the curry is finally put together. This is not Parbhoo’s recipe verbatim; I used considerably more masala, added star anise and adjusted some of the quantities of other spices.1 large onion, chopped2 Tbsp coriander stems, finely chopped1 heaped tsp ground turmeric
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