Recipe - chicken curry

Chicken Curry


10 shallots - grounded

1 clove garlic - grounded

4-5 tablespoons vegetable oil

2 star anise

50g curry powder (refer to recipe above), mixed with ½ cup water

750-800g meaty chicken pieces with bones

2 sprigs curry leaves

500ml water

2 potatoes, peeled and cut into wedges

125ml thick coconut milk (from ½ coconut)

salt to taste

Method :

1. Pound or grind the shallots, garlic to a smooth paste.

2. Heat the oil in a wok or roomy saucepan, add the star anise and fry over low heat for 5 seconds. Add the shallot paste and fry, stirring continuously, until fragrant and oil starts to separate.

3. Mix the curry powder with enough water to form a thick paste - about 125ml - add this to the wok. Stir fry for 5-10 minutes or until curry paste is fragrant.

4. Add the chicken, curry leaves and water; simmer for 10 minutes. Add potatoes and simmer until potatoes are tender.

5. Add coconut milk, season to taste with salt and bring curry back to a boil before turning off the heat.

6. Serve with steamed rice.

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