Thursday, Dec 20 2007

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Turmeric Chicken Curry

By Sudha Mohan

Ingredients

1 Chicken (cut into 16 pcs)
2 Potatoes (cut into cubes)
3 Tomatoes (chopped)
4 stalks Lemon Grass (bruised)
1 stalk Curry Leave
1 large Onion (chopped)
4 cups Coconut Milk (semi thickness)
1 Cinnamon stick
3 Cloves
3 Cardamoms
1 Star Anise

To grind into a paste

4 large Bombay Onions
4 cloves Garlic
3 cm Ginger
2 cm fresh Turmeric/kunyit basah
7 fresh Red Chillies or more
1/2 tsp Cumin seeds (optional)
3 tbsp Chicken Curry Powder

Method:

1. Saute cinnamon stick, cloves, cardamoms and star anise.
2. Add in chopped onions and stir fry.
3. Once fragrant add in the pounded ingredients and stir fry again.
4. Add in the tomatoes and fry further for 1 minute.
5. Mix in chicken, potatoes, lemon grass and 2 cups of water.
6. Season with salt.
7. Leave the curry to simmer gently.
8. After 20 minutes add in the coconut milk and simmer further.
9. Add in the curry leaves finally and dish out.

Note:Do not use turmeric powder then the taste varies.

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