Recipe Ingredient
- Marinade
- 1.2kg chicken
- 1 tsp turmeric powder
- 1 tsp salt
- Ingredients
- 3 potatoes
- 2 tomatoes
- 50g cashew nuts
- 1 cup oil
- 2 sprigs curry leaves
- 2 Pandan leaves
- 80g meat curry powder
- 1 tbsp. chili powder
- 1 tsp Garam masala
- 1 cup Santan
- 4 cups water
- 6 sprigs coriander
- Spice paste
- 2 big onions
- 8 shallots
- 30g ginger
- 50g garlic
- Spice
- 3 cinnamon
- 5 cloves
- 5 cardamon
- 2 star anise
- 1 tsp jintan manis
Instructions
- Marinate chicken with turmeric powder and salt 30 minutes.
- Blend onions, shallots, ginger, garlic into a paste. Set aside.
- Blend cashews and set aside.
- Dice the tomatoes and cut the potatoes and set aside.
- Pour oil into the pot. Add spices and allow it to aromatize.
- Add curry leaves and pandan leaves to the mix and stir until the pandan leaves wilt.
- Remove pandan leaves and discard.
- Add onion, ginger and garlic paste to the pot and cook until the oil surfaces.
- Add diced tomatoes.
- Add curry powder, chilli powder and garam masala. Add water to prevent the curry powder from burning. Let it cook until the oil separates.
- Add chicken to the pot and stir in the curry mix, then add potatoes.
- Add water. Lastly add coconut milk.
- Finish with chopped coriander.
