Finger-licking delicious, medium spicy chicken curry. Goes well with Rice, any bread or rotti.
This recipe is sufficient for 4 person to eat.
Ingredients
4-5 pieces of chicken thighs
2-3 green chilli depending on your spice level
4-5 red shallots finely sliced
4-5 garlic cloves finely chopped
¼ piece of ginger finely chopped
¼ piece of rampe (fresh/dried)
Spring of curry leaves (fresh/dried)
¼ piece of lemongrass (fresh,frozen,puree)
½ chicken stock cube
½ tsp of raw curry powder
½ tsp of dry roasted powder
¼ tsp of black pepper powder
¼ tsp salt or according to your taste
¼ tsp of turmeric
½-1 tsp of chili powder or less according to your spice level.
½ tsp of paprika
¼ stick of cinnamon piece (piece of the stick or powder)
1 ½ tsp of coconut vinegar
½ cup of thick coconut milk (fresh/tin or powder mix with water)
½ -1 cup of water
Method
Cut all the chicken pieces into desired size. (For me, the smaller the chicken piece is better, as it will absorb all the spice and flavors)
In a medium clay pot or in a saucepan add all the spices and chicken (except for the coconut milk /green chilli) and mix really well.
Add ½ cup of water, close it with a lid and cook under medium heat for 10-15min. When you open the lid you can see the liquid has evaporated and has become a thick gravy and the chicken is cooked. At this point you can add the coconut milk, green chilli and bring it to boil.
Remove from heat and serve hot with rice / bread/string-hoppers/hoppers/ rotti, basically anything you fancy.
If you like more gravy (curry) you can add more water or if you like it more creamier you can add more milk.
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