Chicken curry with coconut milk

Chicken curry with coconut milk

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 chicken, skin removed, cut into curry pieces
2 garlic cloves, smashed and chopped
5cm piece fresh ginger, smashed and chopped
2 tablespoons vegetable oil
2 brown onions, halved and finely sliced lengthwise
1/4 teaspoon fenugreek seeds
5cm stick cinnamon
1 stalk curry leaves
1 1/2-2 cups thin coconut milk
1/2 cup tamarind water, made from 1 teaspoon tamarind pulp
salt, to taste
1 cup thick coconut milk

Paste spices

Quantity Ingredient
1 tablespoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon fennel, (optional)
1/2 teaspoon peppercorns
1 teaspoon turmeric powder
8-12 dried chillies, seeded, soaked in warm water until soft and then squeezed dry
or 2-3 teaspoons ground chilli

Method

  1. Dry roast all the paste spices very lightly in a pan then grind them to a powder in a mortar or a food processor attachment, adding soaked chillies last if you are using them. Add sufficient water to blend to a thick paste. Cool the paste and mix it thoroughly with the chicken pieces. Leave the spiced chicken aside for an hour or two.
  2. Pound or mash the garlic and ginger into a paste. Heat the oil and fry the onions, fenugreek, cinnamon and curry leaves until the onions are transparent. Add the garlic and ginger and fry until fragrant. Now add the thin coconut milk and stir as it comes to the boil. Add the spiced chicken, tamarind and salt to taste, stir thoroughly, turn down the heat, and simmer uncovered until the chicken is nearly cooked. Add the thick coconut milk and cook until the chicken is tender.
  3. This is best reheated and eaten at least 24 hours after it is cooked.
Tags:
SBS
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