Ingredients:
- 1 teaspoon of spice seeds consisting of cumin, mustard and cloves
- 1 small stick of cinnamon bark & star anise
- 2 tbsp of cooking oil
- 1 medium onion { 1/3 chopped, the balance use as paste }
- 1 tomato
- Some curry leaves
- 1/3 cup coconut milk
- Fresh cilantro and green chilies (optional) for garnish
- 1/2 cup of water
[Marinade]
- 1 lbs of bone-in, skinless chicken
- 1/2 tsp turmeric powder
- 3 tbsp of either curry/chicken/meat powder
- 1 tbsp grated ginger
- Pinch of salt and pepper to taste
Directions:
- Mix marinade with chicken pieces. Cling wrap and refrigerate for 2 hours.
- Add cooking oil in a heavy saucepan on medium heat. Wait for oil to heat before adding spice seeds. Do not forget, mustard seeds sputters!
- Add onions and fry till caramelize. This would take about 5 minutes.
- Mix in onion paste. Fry for a few minutes.
- Throw in marinated chicken pieces with chopped tomatoes. Stir every now and then.
- Add curry leaves, coconut milk and some water. Cover and simmer for 25 minutes or until chicken pieces are fully cooked through and tender.
Garnish: With fresh cilantro and/or fresh green chilies. This recipe can be spicy, depending on the brand of curry powder used. Serving suggestions: Served hot with naan or basmati rice.