Recipe Ingredient
- 800g chicken, cut into bite-sized pieces
- 1 teaspoon turmeric powder
- 1 tablespoon chilli powder
- a pinch of salt
- 100ml cooking oil
- Spice Mix
- 3 sprigs curry leaves
- 2 green chillies, sliced
- 2 big onions, sliced
- 5cm cinnamon stick
- 3 cardamons
- 3 cloves
- 1 teaspoon fennel seeds (jintan manis)
- Spice paste (finely ground)
- 10 shallots, peeled
- 3 cloves garlic
- 20g ginger
- 4 candlenuts
- 2 stalks fresh red chilly
- 1/2 tablespoon fennel seeds (jintan manis)
- 1/2 tablespoon cumin seeds (jintan putih)
- 40g coriander leaves
- 375ml water
- 125ml yoghurt
- 2 tomatoes, cut into wedges
- Salt to taste
Instructions
- Marinate chicken with turmeric powder, chilli powder and salt. Set aside for at least 1 hour in the fridge.
- In a wok, heat oil and saute spice ingredients until onions turn golden brown. Add in the ground spice paste and saute over medium heat stirring continuously until fragrant. Add in the marinated chicken and cook until chicken is tender. Add yoghurt, tomatoes and adjust seasonings to taste. Bring to a boil and take off heat. Serve with briyani rice, steamed white rice or any bread of your choice.
- Note: The taste improves if curry is kept overnight (refrigerated); reheat before serving. - DT
