Chicken Curry

Chicken Curry Recipe:


1.5 kg chicken thigh cutlets
2 tablespoons ghee or vegetable oil
¼ teaspoon fenugreek seeds
10 curry leaves
2 large onions, finely chopped
4-5 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely grated
1 tsp turmeric powder
1 tsp chilli powder
1 tablespoon ground coriander
½ teaspoon fennel ground
1 teaspoon cumin
2 teaspoon paprika
2 tsp salt
2 tbsp vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, bruised
1 cinnamon stick
1 stalk lemon grass
1 pandan leaves
1 cup thick coconut milk


Heat ghee and fry fenugreek and curry leaves until they begin to brown. Add onions, garlic and ginger and fry gently until the onions are very soft and transparent.Add turmeric, chili, coriander, cumin, fennel, paprika, salt and vinegar and mix well. Add tomatoes, whole spices and lemongrass. Add chicken and stir over medium heat until the chicken is coated with spices. Cook, covered, over low heat for 40 to 50 minutes. Add the coconut milk, taste and add more salt and a dash of lemon juice, if desired. Do not cover after adding coconut milk. Serve with stringhoppers or rice and coconut coconut Sambol.

Recipe Video:


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