This recipe seems dense but when making a curry powder it is well worth toasting and grinding whole spices for a beautiful robust flavour. If you have neither the time nor desire for this step don’t fret -you can mix pre ground spices! There is also the appearance of Pandan which is a delight to cook with and a flavour you won’t forget quickly!
Ingredients
- 2 tbs coriander seeds
- 2 tbs cumin seeds
- 1 tbs fennel seeds
- 6 cardamom pods cracked
- 6 cloves and 1 cinnamon stick roasted and ground into a powder
- 1kg chicken thigh, bone in
- 1 large onion, roughly chopped
- 1 tomato, chopped
- 10 curry leaves
- 1 red chilli
- 1 green chilli
- 1 thumb sized ginger, peeled and chopped
- 3 garlic cloves
- 7cm piece of Pandan leaf
- 1/2 lemongrass
- 400ml coconut milk
- 200ml coconut cream
- juice of 1 lime
Method
- Brown your meat in a pan and remove, using the same pan add 1 tbs of oil and fry onion, garlic cloves, ginger with curry leaves, red and green chilli.
- Add chicken, curry powder, 1/2 bruised lemongrass and Pandan leaf, stir to coat the chicken.
- Add 400ml of coconut milk and chopped tomatoes, simmer and reduce for 30 minutes. If it looks a little dry, add a splash more water. At the end add the coconut cream and season with salt and lime juice to taste.