Friday, February 12, 2010

South Indian Chicken Curry

Made this to go with the roti jala...wanted to try another type of chicken curry, instead of the normal ones...came across this one, looked simple and for the spices*, I just used whatever in stock and mine are in powdered form so I didn't do the process of frying and grinding them...Just mixed the powder to form paste...even I dont have coriander leaves and green pepper at home I just substitute with curry leaves and green chillies....sikit lebih kurang halal ler..hehe..

Original the gravy was quite thick but since I wanted to dip the gravy for my roti jala..I made the gravy a bit runny...Sesiapa yang nak saya alihkan bahasa pekik kat shoutbox tu ya..

1 tbsp vegetable or canola oil
1/2 tsp black mustard seeds
3 medium onions, sliced thin
3 sprigs fresh cilantro, chopped, + 1/4 cup loosely packed cilantro leaves-(I dont have cilantro leaves(coriander leaves) so I just used 3 sprigs curry leaves)
1 gclove garlic minced
1 inch ginger minced
3 potatoes, diced into 1/2 inch cubes
2 green peppers(I used green chillies)
2lbs.chicken thigh skinned(I used 1 whole chicken)
2-3 tbsp South Indian Curry Spice Mix*
2 cups fresh coconut milk(1 cup thick, 1 cup thin)
kosher salt

In a large pot, heat oil over medium heat until it is very hot. Add mustard seeds and let them sizzle for about 1 minute. Add the garlic, ginger, sliced onion, and cilantro stems and cook for 5 minutes, stirring frequently. Add the ground spice mix and continue cooking for 6-8 minutes until the onions are very soft, stirring often so that the onions cook evenly.

When the onions and pepper are soft and have absorbed the spices, start adding the chicken, a little at a time. Stir the pieces until they're coated with the spices, and then add more chicken. When all the chicken has been stirred in, pour the thin coconut milk over the chicken, add the salt and the potatoes, reduce the heat to medium low, cover and simmer until the chicken is cooked and the potatoes are tender, about 40 minutes.

Remove the cover from the pot and bring the liquid to a boil. Boil for 3-5 minutes, until the sauce is thickened. Then add the thick coconut milk and the cilantro leaves. Return liquid to a simmer, season to taste with salt, and serve with rice.

1 tbsp vegetable or canola oil
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tsp cumin seeds
4 whole cloves
2 green cardamons pods
1/2 inch cinnamon stick
1/2 tsp black peppercorns
1/2 tsp ground turmeric
1 tsp ground cayenne pepper

Put a  small frying pan over medium heat. when it is hot, add oil. When it is hot, add coriander, fennel, cumin, cloves, cardamon pods, cinnamon stick and peppercorns. Cook the spices, stirring until they begin to brown and release their aromas, about 30 seconds. Immediately transfer spices to a clean coffee grinder or spice grinder, and grind to a powder(you can also grind the spices in a mortar and pestle). Add turmeric and cayenne pepper and mix well.

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