It has been raining rather heavily towards the late evening almost daily for the past three weeks or so. A bowl of hot curry eaten with plain white rice is just what I need! This is a very tasty curry dish and if you love chicken curry, then I think that you would love this.
Garlic and ginger (pounded), chopped tomatoes, mixed spices and chopped onion
Fresh curry leaves and sawtooth coriander from my garden, cinnamon stick, star anise and cloves
I'm sharing this curry with Full Plate Thursday over at Miz Helen's Country Cottage
(by kitchen flavours)
about 1 kg chicken (half from a large chicken)
1 cinnamon stick about 3"
2 star anise
2 sprigs curry leaves
2 pieces sawtooth coriander, coarsely sliced
1 tbsp garlic, pounded
1 tbsp ginger, pounded
1 onion, chopped
1 tomato, chopped
2 potatoes, cut to 1" cubes
2 cups water
1 tsp salt, or to taste
4-5 tbsp oil
The spices :
4 heaped tablespoon curry powder
1/2 tbsp tandoori mix powder
1 tbsp chili powder (use less for milder heat)
1 tbsp garam masala powder
1 tsp ground cumin
- Cut chicken to pieces for curry, remove skin and fats.
- Heat oil. Fry cinnamon stick, star anise, cloves, curry leaves and sawtooth coriander leaves over low heat till fragrant, about 1 minute.
- Add pounded garlic and ginger, fry for about 30 seconds, then add in the onions and tomato. Stir for about 2-3 minutes.
- Add in the spices, stir for about 15 seconds. Pour in half a cup of water, stir till evenly mixed.
- Stir in chicken pieces and salt, stir till chicken is evenly coated with spices. Pour in the remaining water, stir, cover and let boil for 5 minutes. Test for salt.
- Add in potatoes, and if curry appears dry, add about 1/4 cup of water or to desired consistency. Let simmer, stirring occasionally, till chicken is cooked and the potatoes are tender. Curry should be fairly thick with some gravy.
- Garnish with thinly sliced sawtooth coriander. Serve with hot white rice. Enjoy!