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LOCATION: Recipes >> Indian >> Chicken Curry 04

Print this Recipe    Chicken Curry 04

SIRUPPIDDY CHICKEN CURRY

1-inch piece fresh ginger, peeled
2 cloves garlic
1/4 med. onion

1 tbsp veg. oil
2 7" cinnamon sticks
3 cardamom pods
5 whole cloves
1 med. onion, finely chopped
2 whole cloves garlic
2 teaspoons fennel seeds
3 tablespoons Meat Curry Powder (see following recipe)
1 2-lb. chicken, cut into about 14 pieces, or 6 chicken breasts, cubed
1 whole tomato, cut into wedges
1 potato, peeled and cubed
1/2 cup thick coconut milk

With a mortar and pestle, or in a food processor, pound together
or puree the paste ingredients and set aside.

Heat the oil in a wok over medium heat. Saute the cinnamon,
cardamom, cloves, onion, garlic, and fennel until the onion is
translucent and aromatic, about 5 minutes. Add the curry powder
and continue sauteeing for an additional couple of minutes.

Add the chicken, tomato, and the paste ingredients, mixing well to
coat the chicken. Continue stirring until the chicken is evenly
cooked and the tomato has broken down. Add the cubed potato, and
cover and simmer until the potato is cooked and the gravy has
thickened, about 30 minutes.

Stir in the coconut milk, and heat for a few minutes before serving.

Serves: 4 to 6 Heat Scale: Hot

Note: Coconut milk will curdle if it is not stirred while coming
to a boil--stir the mixture constantly until it thickens, then
serve. Do not cover the pan when using coconut milk, as the
condensation will fall back into the pan and may cause curdling.
Coconut milk is available in either canned or dried powder form in
most Asian market stores. Mix according to package directions.



MEAT CURRY POWDER

2 1/4 cups coriander seeds
1/2 cup fennel seeds
1/2 cup cumin seeds
1 tablespoon plus 1/2 teaspoon black peppercorns
1/2 cup dried whole red chiles (such as piquins)
1 7" cinnamon stick
10 whole cardamom pods
10 whole cloves
1 tablespoon plus 2 teaspoons turmeric powder

In a dry pan, gently fry, one at a time the coriander fennel, cumin,
peppercorns, and the whole chiles. Fry the chiles until they are
dark brown and crispy. Cool and break the chiles into pieces.
Place the chiles, along with the seeds, in a spice or coffee grinder
and process to a fine powder. Repeat with the cinnamon, cardamom,
and cloves. Add the turmeric powder and mix well.

Store the powder in airtight containers when it is completely cool.

Yield: About 1 2/3 cups of curry powder, enough for approx. 10
curry dishes.

Heat Scale: Hot

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