Taste of Home. Recipe of the Day !
1 hour 30 min
1-1½ Kg Chicken (cut in pieces)
4 Tbsps (60ml) Vegetable Oil
2 Sticks (5cm) Cinnamon
I Star Anise
½ Tsp (2½ g) Fennel Seeds
I sprig Curry Leaves (optional)
2 Potatoes (peeled and quartered)
2 Tomatoes (sliced into halt)
6 Red Shallots (finely sliced)
5-7 Tbsps (50-70g) Earthen Pot Curry Powder, add enough water to make a paste.
¾ Tbsps (20g) Coconut Cream Powder, mix with ½ cup (125ml) water. Optional.
4 Cloves Garlic
6 Almonds (blanched)
1 Thumbsize piece Ginger
(alternative: Brazil Nuts)
CURRY POWDER INGREDIENTS:
Coriander Coriander,Cummin,Fennel Seed,Turmeric,Dry Chilli,Salt,White Pepper,Cloves,Cinnamon Stick
1 . Marinate chicken with pounded ingredients for 15 minutes.
2. Heat oil in pan, add in cinnamon, clmes, fennel seeds, star anise, sliced shallots, cloves and curry leaves. Fry till lightly browned and fragrant.
3. Add in marinated chicken, potatoes and curry paste and stir-fry briefly. Add 2cups (500ml) water and salt to taste. Stir well, cover and simmer for about 25-30 minutes.
4. Add in coconut milk and tomatoes 10 minutes before removing from heat.
5. Remove from heat when chicken is tender and serve hot. Serves 4-6.