Food and Beverage

Chicken Curry

6th August, 2018

Ingredients you will need

  • 200g boneless skinless chicken cubes
  • 60g large onions – sliced
  • 20g garlic cloves – sliced
  • 10g ginger
  • 50g tomatoes – chopped
  • 2 lemongrass sticks
  • 15g curry powder
  • 10g chili powder
  • 5g turmeric powder
  • curry leaves
  • 10g green chili – sliced
  • 5g cinnamon sticks
  • 2 nos. cardamoms
  • 2g cumin seeds
  • 50ml vegetable oil or corn oil
  • 100 ml thick coconut milk
  • 150 ml water
  • Salt and pepper
  • Method

Cut the chicken into cubes. Combine the curry powder, chili powder, turmeric powdered salt, and pepper in a bowl. Add chicken and toss to coat.

Heat the coconut oil in frying pan over medium heat. Cook the sliced onions, garlic, ginger, lemongrass, green chili, cardamom pods, cloves, curry leaves, cinnamon stick until the onion has softened and turned translucent (about 5 minutes). Add tomatoes and reduce heat to medium-low, and add the chicken cubes. Mixed well and add the water, continue cooking.

Stir and simmer until the chicken is cooked through, about 10-12 minutes.

Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle).