Sunday, August 5, 2007

Chennai Chicken Curry

(Serves 6)


1.5 kg chicken,
3 tablespoon om,
2 springs fresh curry leaves,
1 large onion, finely chopped,
2 cloves garlic, finely chopped,
2 tablespoon finely chopped fresh ginger,
3 tablespoon chilli powder,
1 tablespoon turmeric,
1 tablespoon ground coriander,
1 1/2 tablespoon ground cummin,
1/2 tablespoon ground fennel,
salt to taste,
2 medium ripe tomatoes, peeled and chopped,
2 small sticks cinnamon,
1 cup canned coconut milk,


Cut chicken into large size of pieces. Heat oil in a saucepan and gently fry curry leaves, omon, garlic, ginger until soft, stirring frequently. Stir in chilli powder and ground spices for 2 minutes.
Add salt and tomatoes, stir to mix, then cover and simmer until tomatoes form a pulp. Add chicken pieces, turning them until coated with spice mixture. Add cinnamon sticks, cover and cook for 30 minutes or until chicken is almost tender. Stir in coconut milk mixed with 1/2 cup water and simmer, uncovered, for 15 minutes. Serve with rice and accompaniment.

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