Sarogini’s fusion spicy chicken curry

1 kg chicken
3 tablespoons oil
6 cardamom pods bruised
1 cm piece cinnamon stick
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger
1 inch piece lemon grass (chopped)
1 sprig curry leaves
2 tablespoons soy sauce
1/2 cup coconut milk
1 teaspoon chilli powder
1 tablespoon curry powder
1 large onion sliced fine
2 teaspoons salt

Method

1. Joint chicken. Cut breast and thighs in halves leaving drumsticks whole.

2. Heat the oil on medium heat and fry the cardamom pods, cinnamon stick, ginger, garlic and the lemon grass.

3. Add the chilli powder and cook for a minute. Then add the curry powder and soy sauce and then add the chicken pieces and salt and stir well.

4. Turn heat down to low and with the lid on cook the chicken for about 30 minutes.

5. Add sliced onions and curry leaves and cook for a further 20 minutes on low heat until the meat begins to come off the bone.

6. Once the chicken is cooked, add milk and simmer until gravy is thick.

7. Dish out and serve with rice or breads.

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