Chicken Curry

Name: Chicken Curry
Ingredients: 3 onions; 5 6 garlic cloves; 1 thumb-sized ginger; 1 handful coriander and mint (optional); 2 sprigs curry leaves; 1 1/3 cup water; 1 whole chicken; 2 tsp salt; 1 tbsp ghee (optional); 1 litre water (adjust for curry thickness); 50 g chicken curry powder; 10 g red chili powder (adjust to desired spice level); 3 cardamom pods; 2 3 cloves; 2 star anise; 1 cinnamon stick; 2 bay leaves; 10 sliced shallots; 2 sprigs curry leaves; 2 chopped tomatoes; 1 for cooking oil; 2 wedges potatoes; 1 lemongrass stalk; 2 optional pandan leaves

Thick, flavorful chicken curry without coconut milk. Pairs well with roti canai, roti, rice, or bread.

Ingredients

Blended Ingredients

Whole Chicken

Spices

Sautéed Ingredients

Vegetables

Directions

1
Heat oil and add sautéing ingredients. Sauté until fragrant, then add curry leaves and chopped tomatoes. Cook until the tomatoes are mashed.
2
Add potatoes, cover, and cook over low heat until the potatoes are tender.
3
Add chicken and blended ingredients. Stir well to combine with the other ingredients and cook over medium heat for 5 minutes.
4
Add curry powder, red chili powder, water, salt, pandan leaves, lemongrass, and ghee. Cover with a lid, and continue cook over medium heat until the chicken is tender.
5
The curry will thicken slightly as it cools. Serve with roti canai or rice.

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