My Home Made Curry Chicken
Had mine with rice and cucumber salad.
Total Steps
10
Ingredients
21
Tools Needed
7
Ingredients
- 1.3 kg whole chicken
- 5 tablespoons meat curry powder
- 1/2 onion
- 8 cloves garlic
- 1.5 inch piece ginger
- 2 inch candle nuts (soaked in water)
- 2 curry leaves
- 1 star anise
- 3 cardamom
- 1 stick cinnamon
- 4 cloves
- 1/2 tablespoon onion (sliced)
- 2 tablespoons oil
- 3 tomatoes
- 1 red chili
- 1 green chili
- 2 potatoes (cut into halves)
- 2 teaspoons salt
- 5 cups water
- 2-3 tablespoons coconut milk(optional)
- parsley(optional)
Instructions
Step 1
Prepare the chicken: Cut the 1.3 kg whole chicken into reasonable size pieces.
Step 2
Make the paste: Combine 1/2 onion, 8 cloves garlic, 1.5 inch ginger, and 2 inch candle nuts (soaked in water) in a blender. Blend until a fine paste is formed.
Step 3
Heat a pot with 2 tablespoons of oil for a few seconds.
Step 4
Add all the tempering ingredients: 2 curry leaves, 1 star anise, 3 cardamom, 1 cinnamon stick, 4 cloves, and 1/2 tablespoon sliced onion.
Step 5
Stir for a few seconds until fragrant and the onion browns slightly.
Step 6
Add the chicken, 5 tablespoons of meat curry powder, and the prepared paste. Stir for a while. (Optional: You can mix the curry powder and paste with the chicken even before adding it to the pot).
Step 7
Add the remaining ingredients: 3 tomatoes, 1 red chili, 1 green chili, 2 potatoes (cut into halves), and 2 teaspoons salt. Stir for a few seconds.
Step 8
Add 5 cups of water, stir, and close the lid of the pot. Bring the mixture to a boil.
Step 9
Continue to boil until the chicken and potatoes are cooked through. The entire cooking process from tempering to finish should take around 15-20 minutes. Taste the curry.
Step 10
Add more salt if necessary. (Optional: Add 2-3 tablespoons of coconut milk to enhance the taste). Remove the pot from heat, sprinkle with parsley, and serve.