Chicken Curry

PREP TIME	SERVINGS	TOTAL TIME
45 mins	8 people	1Hr 15 mins

Ingredients:

to marinate the chicken

1 Kilograms chicken (medium) (wash and cut into pieces)

2 Tablespoon curry powder

2 1/2 Teaspoon salt

2 Tablespoon chili powder

1/2 Teaspoon turmeric

1 Tablespoon black pepper

1 Tablespoon vinegar

1 Teaspoon coriander powder

to cook the chicken

2 Tablespoon oil

1 Teaspoon mustard seeds

1 Sprig curry leaves

4 pandan leaves (thin slices)

1/2 cinnamon stick

4 clove

4 cardamon pod

1 lemongrass

1 Teaspoon cumin

8 Clove garlic (choppped)

1 onion (chopped)

1 Teaspoon ginger (chopped)

1 green chili

3 dried chili

1 Tablespoon black curry powder

2 1/2 Cup coconut milk

Directions:

Step 1

Marinate chicken pieces with salt, vinegar, curry powder, turmeric, black pepper, chilli powder and coriander powder. Mix well all together using your hand. Let it marinate for about 30 minutes before cook.

Step 2

Heat oil in a sauce pan over medium heat. When oil is hot add mustard seeds, curry leaves, lemongrass, pandan leaves, cardamom pods, cloves, cumin, green chilli, dried chilli and cinnamon stick to the pan and fry these for about 2 minutes while stirring. Now add garlic, ginger and onion into the pan mix well all together, fry this further more 2 minutes.( make sure spices don’t get burn)

Step 3

Add marinated chicken in to the pan, mix well until all the spices combine together. Fry chicken for about 6 minutes turning occasionally. Put the lid on and keep cooking for about 10 more minutes. Now pour coconut milk into the sauce pan and mix well. Cook more 10 minutes until curry get thick. Then add black curry powder into the chicken curry and give it astir. Add salt to taste if you want more. Turn off the heat and serve with rice, bread or over string hoppers.