Curries
Indra's Chicken Curry
This was the first curry recipe my neighbour from Malaysia showed me how to cook.
1 large pan or wok
Ingredients
8 chicken thighs
2 large onions
4 medium potatoes
3 large tomatoes
1 large piece of ginger (according to taste)
3 cloves garlic
1 tablespoon chilli powder
1 tablespoon wheat free curry powder
3 tablespoons coconut milk powder
1 cinnamon stick
1 teaspoon cardamom pods
1 teaspoon cloves
6 star anise
6 tablespoons sunflower oil
Method
Firstly, chop the onions and tomatoes into large chunks and leave to one side.
Peel and cut the potatoes in half and then half again if they are extra large.
Place the ginger and garlic in a mortar and pestle and crush until you have a soft paste consistency.
Warm the oil in your pan but you do not want it hot. Place the onion and all the spices into your pan and lightly fry for 1 minute. Add the ginger and garlic to the pan and give that another stir round and leave for around 5 minutes.
Place the chicken and tomatoes into the pan along with a pinch of salt, and add enough hot water to cover everything. Leave to bubble with the lid on for around 10 minutes. After this time remove the lid and add the curry powder, chilli powder and potatoes. Give everything a good stir and then replace lid and allow everything to bubble for around ¾ hour.
Ten minutes before the time is up – mix 3 tablespoons of coconut milk power with warm water and whisk gently until it forms a nice milky consistency. Add this to the curry and stir in about 5 minutes before the end of the cooking time.
Remove from heat and allow curry to rest with lid on for around 5 minutes.
Serve with pilau rice.