Ingredients:
Chicken breast, diced |
500g |
|
Onion, sliced |
1 medium (80g) |
|
Garlic & Ginger Paste |
2 tbsp |
|
Potatoes, cut into 8 chunks |
1 large (180g) |
|
Lemongrass, bruised |
1 |
|
Tomato, cut into 4 |
2 |
|
Cardamom pods |
3 |
|
Clove whole |
3 |
|
Star Anise whole |
1 |
|
Cinnamon Stick |
1 |
|
Garam Masala |
1 tsp |
* |
Paprika Hot Powder |
1 tsp |
* |
Chilli Powder |
2 tsp |
* |
Coriander Powder |
2 tsp |
* |
Cumin Powder |
2 tsp |
* |
Turmeric Powder |
1 tsp |
* |
Vegetable Oil |
1/4 cup |
|
Salt (or salt to taste) |
2 tsp |
|
Water |
1/2 cup |
|
Coconut Milk (tin) |
3/4 cup |
|
Tomato ketchup or tamarind juice (1/4 cup) |
2 tsp |
|
Curry Leaves |
10 pcs |
|
Green Chilli, chopped roughly |
2 |
Method:
No |
Instructions |
1 |
Heat up a pot with 1/4 cup of vegetable oil. |
2 |
Stir-fry star anise, cardamom, cinnamon stick, cloves, lemongrass and curry leaves for about 30 seconds or so. |
3 |
Add Onion and fry till soft and translucent. Then add in ginger & garlic paste. Cook until fragrant and oil starts to separate. |
4 |
Add curry powder marked *. Mix everything together. It will look dry at this stage, add in a little water and cook until oil starts to separate from the paste and the color becomes golden orange, 1-2 minutes. |
5 |
Add chicken meat and mix well. Then, add about 1 cup of water. Let it boil. |
6 |
Then add potatoes and green chillies. Cook until chicken is |
7 |
Reduce to low heat. |
8 |
Add coconut milk and simmer for 20 minutes. |
9 |
Add tomato ketchup/ tamarind juice. |
10 |
Increase the heat, give a quick stir and let the chicken curry comes to a boil. Check if potatoes are tender. |
11 |
Add cut tomatoes and continue simmer for 5 minutes. |
12 |
Add salt for seasoning |
13 |
Serve hot with hot rice or just plain white bread. |