Ingredients
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3 lbs skinless chicken thighs
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10 curry leaves
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2 teaspoons garlic, crushed
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2 teaspoons gingerroot, fresh grated
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2 tablespoons oil
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 tablespoon ground coriander
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2 teaspoons paprika
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1/2 teaspoon salt
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2 tablespoons white vinegar
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2 tomatoes, diced
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6 cardamom pods, cracked open
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2 slices lemon rind
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1 cinnamon stick, small
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1/2 cup coconut milk
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2 onions, diced
Instructions
- Heat oil in large saucepan and fry curry leaves until they start to turn colour.
- Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
- Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
- Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
- Add the coconut milk or even a small amount of cream if coconut milk is not available.
- Stir through and thicken if necessary.
- Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
- This dish freezes well.