Ingredients
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1 lb chicken, cubed
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1 onion, finely chopped
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2 teaspoons curry powder
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2 teaspoons chili powder
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2 finely chopped cayenne chili
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4 cloves crushed garlic
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2 inches gingerroot, grated
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5 tablespoons vegetable oil
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4 tablespoons roughly chopped coriander leaves (may substitute coriander seeds-2 tbls.)
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1 tablespoon whole coriander leaves
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1 teaspoon garam masala
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1/2 coconut, grated (approx. 1-2 cup)
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1/2 cup coconut milk
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1 onion, sliced
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4 cloves garlic, finely chopped
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6 tomatoes, blanched peeled,cored and quartered
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1 teaspoon turmeric powder
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2 teaspoons chili powder
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1 teaspoon garam masala powder
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4 green cardamom pods, seeds from
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4 tablespoons vegetable oil
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1 cup water
Instructions
- Make a paste of the curry powder and chilli powder with a little water.
- Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
- Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
- Add the chicken pieces and seal well on all sides.
- Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
- If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
- Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
- Serve with the whole coriander leaves sprinkled over the top (if using).
- Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
- Add half the water and simmer for 5 minutes then add the rest of the water and spices.
- Stir in well and simmer for 5 more minutes.
- Keep stirring regularly throughout cooking.
- Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
- Enjoy!