Chicken Curry
Ingredients
- Prep
- Marinate 600g skinless & boneless chicken thighs with 1 tsp black pepper powder, 1 tsp turmeric powder, 1 tsp white vinegar, 1 tsp salt and set aside for 30 mins
- Pound to a coarse paste the following 5 peeled shallots,5 peeled garlic cloves, 2 inch piece ginger and 1/2 tsp fennel seeds
- Other ingredients
- - 3 tbsp coconut oil
- - 1 red onion chopped
- - 10 curry leaves
- - 3 finger green chillies slit lengthwise
- - 3 medium tomatoes chopped
- - 1/2 tsp turmeric powder
- - 1/2 tbsp coriander powder
- - 1/2 tsp cumin powder
- - 1tsp sambar powder (optional)
- - 1 tsp garam masala
- - 1/2 tsp red chilli powder
- - salt to taste
- - 1/2 can unsweetened coconut milk
Preparation
Heat the coconut oil in a heavy bottomed pan and fry the onion, chillis and curry leaves until the onions brown
Add all the powdered spices and fry for 3-4 minutes
Add the pounded paste and fry until the raw garlic smell disappears (8 mins on a medium low heat and keep stirring)
Add the chopped tomatoes and cook till they soften
Add the chicken thighs to the pan and seal the meat in the spice mixture on all sides
Pour 2/3 cup of water in, stir and cover
Let the chicken cook on a medium heat for around 15 minutes until you feel the chicken is cooked through
Take the lid off and add the creamy part of a can of coconut milk (reserve the water for another recipe), add salt to taste, stir and let the sauce thicken for around five minutes
Fry some curry leaves in a little bit of oil for garnish and serve with rice or roti
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