This recipe is best with
Recipe Ingredient
- 60g butter
- 4-5 medium-sized onions, sliced finely
- 4cm ginger, pounded finely
- 4-5 cloves garlic, pounded finely
- 1 tablespoon aniseed, pounded lightly
- 3 cardamoms, pounded lightly
- 2 sticks cinnamon (approx. 5cm)
- 2-3 star anise
- 2 stalks curry leaves
- 3-4 tablespoons dried chilli powder mixed with 5 tablespoons water to make paste
- 1 chicken, cut to bite-size pieces
- 3-4 ripe tomatoes, seeded and diced salt to taste
- Coriander leaves to garnish (optional)
Instructions
- Melt butter in large frying pan over medium heat. Fry onions until soft and golden.
- Add pounded ginger, garlic, aniseed, cardamom, cinnamon, star anise and curry leaves. Fry until fragrant.
- Add the chilli paste and fry over medium heat until the oil breaks out. Add the chicken and mix well.
- When the chicken is almost cooked, add in the tomatoes and continue stirring. Season to taste with salt.
