Recipe Ingredient
- 1.5kg chicken
- 4-5 tbsp oil
- 1 Bombay onion, sliced
- 3 green chillies, slit lengthwise
- 3-4 sprigs curry leaves
- 1 tsp mustard seeds
- 6 cloves
- 4-5cm cinnamon stick
- 2 stalks lemongrass, crushed
- 500ml water
- 350ml thick coconut milk
- 250g potatoes, peeled and cubed
- Spices - mix together
- 3 tbsp chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp pepper
- 1 tbsp ginger paste
- Seasoning
- Salt to taste
Instructions
- Clean chicken well and chop into 10-12 fairly large pieces. Heat oil in a pot and stir-fry mustard seeds, onion, curry leaves, cinnamon stick, cloves, lemongrass and green chillies until fragrant. Add mixed spices and fry over low heat till oil separates.
- Put in chicken to mix and stir in potatoes. Pour in water and cook covered, until chicken and potatoes are cooked through and tender.
- Add coconut milk and simmer for about 2-3 minutes. Adjust salt to taste. Dish out to serve.
