Chicken Curry (mild)

16 Nov

This south Indian style curry has a delicious coconut flavour and mild aromatic gravy. It is perfect served with fluffy white basmati rice.
Serves 4 Prep 30min Cook 45min
1 large freerange chicken. Clean remove the skin and butcher chicken into small pieces.
Marinade the chicken in the following for 30mins.

  • 1 tsp red paprika
  • 1/2 tsp cayenne powder
  • 1/4 tsp turmeric
  • 1 tsp home made garam masala
  • 1 tsp black pepper corns, ground
  • 6 green cardamon pods, ground
  • 3 tsp coriander seeds, ground
  • Coconut milk

For the rest of the curry

  • 3 tbsp peanut oil
  • 2 onions, grated
  • 3 cloves of garlic crushed to a paste
  • 1″ cube ginger, grated to a paste
  • 2 tbsp desiccated coconut
  • 3 green cayenne chillis, de-seeded and sliced
  • 10-15 curry leaves
  • 3 brown cardamon pods
  • 3 Tomatoes, skinned and chopped
  • salt to taste
  • 350ml hot water
  • 1 tsp cardamom extract (seeds of 10 pods)
  • 1 tsp aniseed powder
  • 2 tbsp coriander leaves chopped

Heat the oil in large pan add the ginger, garlic and onion paste and fry until the oil rises to the surface and the paste starts to brown then add the coconut, sliced green chillis, cardamom, curry leaves and fry stirring for a few minutes. Add the chicken pieces and marinade, half the coriander leaves, tomatoes followed by hot water, salt, cardamom extract and aniseed. Cook slowly until the chicken is tender and the gravy becomes thick. Serve sprinkled with the remainder of the coriander.
16/11/2006

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