Chicken Curry

Chicken Curry

Every family has their own version of a chicken curry. Ours is no exception either. The only difference is that the usage of homemade curry powder which gives that extra: to the flavour and taste.

Serves 4 – 6

Ingredients

• 1 whole small size chicken, de- skinned and cut into medium size pieces
• 2 big potatoes – skin peeled and cut each potato into 4 (or the same size as the chicken pieces)
• 2 big ripe tomatoes – cut into wedges
• 1- 2 big Bombay onions – slice thinly
• Curry leaves – 2 sprigs
• Chilli powder – 1 tablespoon or more (according to taste)
• Coriander powder – 2 tablespoons
• Turmeric powder – ¼ teaspoon
• Fennel seeds – 1 teaspoon
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Shallots paste (2 shallots)
• Coconut milk – 1 cup  or alternatively use fresh milk
• Cooking oil – approx. 2 tablespoons. I prefer to use pure virgin coconut oil but olive oil will do.
• Salt to taste
• Coriander leaves – garnishing

Spices: A

• Cinnamon stick – approx. 1 inch
• Star anise – 1
• Cloves – 4

Method:

1. Warm up a deep pot or clay pot “manchatti” and add in some oil.
2. Lower the flame and add in A followed by fennel seeds.
3. When the fennel seeds change colour and turns slightly brown, add in the onions and curry leaves over medium heat. Take care not to burn the spices and fennel seeds!
4. When the onions become translucent, add in the ginger, garlic and shallots paste and allow to cook for a minute. (I tend to chop the 3 up and blend them as one paste.)
5. Then add in the chicken together with the potatoes. Cover immediately to retain the flavour.
6. After 2 minutes, add in enough salt and turmeric powder. Stir well and cover again for 2 more minutes. If the chicken sticks to the pan, add in more oil.
7. Lower the flame. Add in the chilli powder and coriander powder. Stir well and add some water (approx. ¼ glass) and 1 tablespoon of oil, for the curry masala to cook and not have a raw curry powder taste.
8. Then, add in the tomatoes and coconut milk. If the gravy is too thick, add enough water to cover the chicken.
9. Allow the curry to cook over medium heat, stirring occasionally. Taste for salt.
10. The chicken is cooked when the potatoes are soft. Switch off the flame and add a few drops of lime/ lemon juice.
11. Garnish with coriander leaves.

Note:

• If the curry is too mild, add some chilli powder at the end, when the curry is boiling.
• However, if the curry is too hot and spicy, add in more milk at the end to cut down the heat.