Curries
are never-ending stories in a typical Indian household. It could be savored
any time of the day, be it for breakfast, lunch, teatime or even dinner. Now,
what makes a delicious chicken curry is, it all boils down to the herbs and
spices. A good blend of spices adds perfection to any sort of dish, in this
case my tasty, spicy thick chicken curry. And, I am most delighted to share my
recipe with everyone who wishes to savor this mouth-watering dish. Enjoy this dish with your rice, bread, noodles, pasta, couscous, porridge and even pancakes.
Serves 5
Ingredients
½ kg chicken chopped into 10 pcs
1 ½ tbsp blended spice (coriander seeds, star anise, cardamom, cinnamon, clove,)
2 ½ tbsp Alagappa’s Chilli powder
1 tbsp Alagappa’s Coriander powder
½ tbsp. Baba’s Turmeric powder
2 tsp curry leaves powder or fresh curry leaves
½ cup fresh milk or coconut milk
3 tbsp coconut oil and groundnut oil combo
3 ½ tbsp blended garlic and ginger paste
1 cup water
5 sprigs of fresh coriander leaves
1 ½ pc medium yellow onion, finely sliced
1 ½ tsp salt, or to taste
5 potatoes, diced into halves
Preparation
1. Heat the wok with oil, add in the onions and stir fry until slightly caramelized.
2. Next, add the chicken in followed by the blended garlic and ginger paste.
3. Add some water and salt. Stir for 10 mins until ingredients are well combined.
4. Then, add the spices, curry powder, milk, a little water and potatoes.
5. Simmer on medium heat for 20 mins until fragrant.
6. Next, throw in the coriander leaves and simmer on low heat for 5
mins.
7. Lastly, do a final test taste if desired for more salt.
8. Top it with the remaining coriander leaves for a more distinctive taste.
9. Your curry is now ready to be served!
Chef Kristen's Quote: Cooking is the ultimate homemade giving – Cook, Serve, Eat and Be Happy!
