3lbs of bone in, skinless chicken
4-6 cardamom pods
1 tsp fennugreek seeds
pieces of cinnamon bark
10-15 curry leaves
pandan leaves (rampe)
chili powder to taste
1tbs curry powder, to taste
salt to taste
1 -2 cups diced tomatoes (fresh or canned)
1 cup of coconut milk or cow's milk
2-4 cups of water (depending on how much gravy you want in the dish.)
1Tbs grated garlic
1/2 tsp of turmeric
1Tbs chili powder
1Tbs curry powder
1Tbs of vinegar
Note: Let's talk about curry powder. Curry powder is mostly a blend of aromatics that are roasted and ground to season your food. All curry powders vary. There are as many curry powders as there are cooks. Some people make their own. I used a brand of Sri Lankan curry that I like. You may buy a ready made powder from your local Indian grocers. Unfortunately, curry powder is a variable I will not be able to guarantee on the taste of your final dish. I suggest you try a variety and find a curry powder you really like.
** Note the chili powder mentioned above is from dried red chilies (you can buy this at any Indian grocers). Do not use the chili powder that you would use for chili con carne
Cut up bone-in skinless chicken. I used an entire chicken that was about 3lbs. Marinate the chicken for 30 minutes or up to 3 hours in the marinade ingredients.
Heat oil in a large pan and add cloves, cardamom pods, fennugreek seeds, of cinnamon bark, curry leaves, lemongrass, onion and green chilies at this time.
Once the onions soften add your marinated chicken. Saute and brown everything up.
Now add some more spices. I added 2tbs of chili powder, 2 tbs of curry powder and 1/2tsp of turmeric. You can salt and pepper your dish again here. **if you do not eat very spicy food you can adjust the chili powder here accordingly to your taste.
I added one small can of diced tomatoes. My tomatoes also had some green chilies in it. Stir all ingredients together and add water. Allow curry to boil until chicken is fully cooked and tender. Add 1 cup of coconut or cow's milk. Simmer for another 2-3 minutes. Taste for seasoning and your curry is done.
**Remember to taste, taste, taste. Make sure that the gravy is spicy enough and salted enough.
Note: Leftovers are even more delicious!
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