Traditional Chicken Curry....

This was the very first(!) time that I've made traditional curry from scratch. I thought it will be quite complicated and will require a lot of different ingredients. Well, I was wrong. This recipe works really well. It gives rather thin consistency so if you prefer thicker curry just take the lid off. Hope you'll try it as it is one of our family favourites from now on!
The recipe was taken from a great(!) book 'Complete Indian Cooking' by Baljekar, Fernandez, Husain and Kanani. If you can buy this cookbook - made lots of thing from it and everything(!), always worked (review of the book soon).

How to make it...
- 4 tablespoons vegetable oil
- 4 cloves (I've added only 2)
- 4-5 green cardamon pods (I used 6, but only the seeds from the inside)
- 5 cm piece cinnamon stick (didn't have it, used 1 teaspoon ground cinnamon)
- 3 whole star anise (used only 1)
- 6-8 curry leaves
- 1 large onion, finely chopped
- 4 tablespoons mild curry paste
- 5 cm fresh root ginger, finely chopped
- 1,6 kg chicken, skinned and jointed (I used 8 chicken tights, skinless and boned)
- 400 g can chopped tomatoes
- 115 g creamed coconut or 1/2 cup coconut cream
- 1/2 teaspoon granulated sugar
- salt to taste
- fresh coriander, chopped

Heat the oil in a pan and fry the cloves, cardamons, cinnamon, star anise and curry leaves over a medium heat for about 5 minutes until the cloves swell and the curry leaves are slightly burnt. Add the onion, ginger and garlic and fry until the onion turns brown. Add the curry paste and turmeric and fry until the oil separates.
Add the chicken pieces and mix well. When all the pieces are evenly sealed, cover the pan and cook until the meat is nearly cooked.Add the canned chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissolves. Mix well and add the sugar and salt. Fold in the chopped fresh coriander and reheat briefly. Serve hot with rice or naan bread.


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