Indian Chicken Curry
This is a real, authentic curry recipe...spiciness depends on type of curry paste used. I usually double it for extra sauce. Freezes well. Serve with basmati rice and nan bread.4 tbsp oil
4 whole cloves
6 cardamons
1 cinnamon stick (2 inches long)
3 whole star anise
8 curry leaves
1 large onion, finely chopped
1 fresh piece ginger (2 inches long), crushed
4 cloves garlic, crushed
4 tbsp curry paste
1 tsp tumeric
1 tsp five spice powder
3+ chicken breast, sliced
14 oz can of tomatoes (if using chopped, drain! You can use plain tomato sauce also.)
4 oz creamed coconut (for a thinner sauce, you can use coconut milk)
1/2 tsp honey
salt to taste
cilantro to sprinkle on top
1. Heat oil in frying pan and fry cloves, cardamoms, cinnamon, star anise, curry leaves until the cloves swell and the curry leaves are slightly burnt.
2. Add the onion, ginger and garlic and fry until the onion turns brown. Add the curry paste, turmeric and five spice powder and fry until the oil separates. It may seem to take forever but the oil WILL separate!
3. Add the chicken pieces and mix well. When all the pieces are evenly scaled, cover and cook until the meat is nearly done.
4. Add the chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissoves. Mix well and add the honey and salt. Fold in the cilantro leaves, reheat and serve over rice with nan bread.
Labels: din-din dishes
posted by Amy A. @ 8:41 PM
Comments: 5
