Curry Leaves(5-6 leaves)
Ginger-Garlic Paste(2 tbspns)
6 cloves of crushed garlic
2 medium sized onion diced small.
4 cardamom pods
2 cinnamon sticks, 2 star anises and 4 cloves
2 big tomatoes(cut in quarters)
2 big potatoes(cut in quarters)
Curry powder
Red Chili powder
Turmeric powder
Cumin powder
Oil
Salt to taste
*can replace the vege's with carrots too if you like.
Prepare:
Wash the chicken thoroughly and add 2 tsp of turmeric powder. Mix well. Add Cumin powder. Mix well. Add 2 tbspn curry powder. Mix well and let them marinate while you prepare other ingredients. =)
1. Peel 6 garlic cloves and crush them.
2. 2 onions dice them small.
3. 2 big potatoes and tomatoes cut them in quarters.
Get Start:
1. Pour oil into a cooking pot and let it heat up. Low fire remember.
2. Add cinnamon, star anise, cloves, onions, garlic and cardamom pods. Leave them in the pot till their are fragrant. The cardamom should pop.
3. When cinnamon sticks start to 'open up', add curry leaves and ginger garlic paste. Stir for a while. Add chicken and immediately close pot with lid. Let the chicken cook for 5 minutes.
4. Take off lid and stir till the chicken is mixed well.
5. Add 2 cups of water. Stir till they mixed. Add 2-3 tablespoons of curry powder and mix well. Add the vegetables and stir. Add 2 tspns of red chili powder.
6. Close the lid and let them simmer.
7. When the curry starts to boil add 2 pinch of salt. Stir well and close the let let the curry simmer again.
8. Let this be for 30 minutes. Stir during intervals.
9. After 30 minutes close the gas and you're done. ^^
Chicken Curry taken under yellow light
