Ingredients:
1 large onions, sliced
2 tablespoons vegetable oil
3 cardamom pods
2 sticks cassia ( you can use 1/2 tsp nutmeg instead)
1 large tomatoes, ripe, chopped
1 large roasting chickens, cut up
5 garlic cloves ( use less if you don’t care for garlic)
3/4 inch fresh gingerroot
1 green chili peppers
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon masala ( if you can’t find this use 2 tsp mild curry powder)
1/2 teaspoon turmeric
1 sprig curry leaves ( if you can’t find this leave it out or use lemon or lime leaves, bruised to let flavour through)
4 tablespoons fresh coriander leaves, chopped for garnish ( you can use parsley instead)
salt
Directions:
In a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. Add tomato and simmer for 5 minutes. Add chicken and simmer for 10 minutes. Pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. Add chicken together with cumin, coriander, masala and turmeric. Simmer over low heat for 15 minutes. Add curry(or lemon/lime leaves) and simmer a further 5 to 10 minutes. Garnish with coriander leaves(parsley) and serve over cooked rice.
Per Chef Zee – the liquid seems sparse. No reason why you can’t add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato.
Good luck and enjoy!
Servings: 4-6
Time preparation: 30 min.
Time total: 70 min.