Less on the spicy side, but rich in flavours, this exotic chicken curry is curried with coconut milk and chosen spices.
Ingredients
1 kg chicken cut into pieces
1 tbsp ghee
1 tbsp oil
¼ tsp fenugreek
10 stems curry leaves
2 cups finely chopped onions
5 big pods finely chopped garlic
2 tsp finely chopped ginger
1 tsp turmeric powder
2 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin seeds
2 tsp salt
1 tbsp vinegar
6 crushed cardamom
1 piece cinnamon
2 tomatoes, soaked in hot and then cold water with skin peeled
1 tbsp lemon juice
1½ cups coconut milk
Preparation
Take a pan and heat oil and ghee in it. Saute fenugreek and curry leaves
When it turns into brown in colour, add onions, ginger and garlic. Saute it well
Grind turmeric powder, red chilli powder, coriander powder, cumin seeds, salt and vinegar together Add this ground masala to the roasted onions and sauté it well. Then, add cardamom and cinnamon. Blend well
Add chicken pieces to this and let the meat soak in the masala. Add tomato pieces and lemon juice, and mix well. Cook in low flame
When the chicken is cooked, add coconut milk and keep in low flame. Take off the lid of the pan, give it a stir and turn off the stove
