Ingredients Jump to Instructions ↓

  1. Paste Ingredients

  2. 1 Fresh ginger - peeled

  3. 1/4 Onion (medium)

  4. Chicken Curry Ingredients

  5. 1 tablespoon 15ml Vegetable oil

  6. Cinnamon sticks - 7-

  7. 3 Cardamom pods

  8. 5 Whole cloves

  9. 1 Onion - finely chopped (medium)

  10. 2 Garlic

  11. 2 teaspoons 10ml Fennel seeds

  12. 3 tablespoons 45ml Meat curry powder

  13. 6 Chicken breasts - cubed

  14. 1 Tomato - cut into wedge

  15. 1 Potato - peeled and cubed

  16. 1/2 cup 118ml Coconut milk

Instructions Jump to Ingredients ↑

  1. Recipe by: Tina Kanagaratnam With a mortar and pestle, or in a food processor, pound together or puree t paste ingredients and set aside.

  2. Heat the oil in a wok over medium heat. Saute the cinnamon, cardamom, cloves, onion, garlic, and fennel until the onion is translucent and aromatic, about 5 minutes. Add the curry powder and continue sauteing for an additional couple of minutes.

  3. Add the chicken, tomato, and the paste ingredients, mixing well to coat the chicken. Continue stirring until the chicken is evenly cooked and the toma has broken down. Add the cubed potato, and cover and simmer until the pota is cooked and the gravy has thickened, about 30 minutes.

  4. Stir in the coconut milk, and heat for a few minutes before serving.

  5. Note: Coconut milk will curdle if it is not stirred while coming to a boil; stir the mixture constantly until it thickens, then serve. Do not cover the pan when using coconut milk, as the condensation will fall back into the pa and may cause curdling.


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