INGREDIENTS
3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root -
crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe forhome
made roasted curry powder)
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk
METHOD:
- Wash chicken pieces and drain water
thoroughly.
- Add lemon juice, crushed garlic,
ginger, salt, black pepper, curry powder and red chili.
- Coat the chicken pieces well with
the spices and set aside for about 1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves and rampe.
- Add onions and fry until soft.
- Add the chicken pieces and stir for
sometime.
- Add cinnamon, lemon grass, cardamom,
cloves and stir until well mixed.
- Add tomato paste (or sauce) and stir
until all pieces are well coated (If the curry is too dry and tend to stick
to the saucepan,
add 1-2 cups water &
stir).
- Close with a lid and allow the chicken
to cook on low heat.
- Add the thick coconut milk (or fresh
milk) and bring to a boil without covering.
- Taste and adjust salt.
