Recipe Ingredient
- 600g chicken, chopped into bite-sized pieces
- 1 onion, sliced
- 2 cardamom seeds, split
- 3 tbsp oil
- 5cm piece cinnamon stick
- 3 cloves
- 1 sprig curry leaves
- Juice of 1 lime
- ½ cup water
- Salt to taste
- Grind, then combine with a little water to make a paste:
- 2½ tbsp meat curry powder
- 2 tbsp chilli boh
- ½ tsp ground ginger
- 3 cloves garlic
- 1 stalk lemon grass, thinly sliced
- 2 candlenuts
Instructions
- Put oil onion, cardamom seeds, cinnamon stick, cloves and curry leaves in a microwave-safe casserole. Fry uncovered on power high for 1½ to two minutes until fragrant.
- Remove casserole from the microwave, stir in the ground ingredients and cook on power high for 1½ to two minutes, uncovered.
- Add in chicken and fry uncovered on power high for three more minutes.
- Remove casserole from the microwave and add water. Cook covered on powder medium for 15 minutes or until chicken turns tender.
- Squeeze lime juice over the dish and add salt to taste. Cover and cook again on power high for one to two minutes. Serve curry with rice or bread.