chicken curry v
Dinner
Chicken Curry V
A simple chicken curry featuring tender pieces of meat cooked in a lightly spiced tomato-onion gravy. Ideal for a quick weekday dinner.
Ingredients:
- 2 tablespoons olive oil
- 1 (2 inch) piece cinnamon stick 1 whole cardamom pod
- 1/2 star anise pod 3 whole cloves
- 2 teaspoons chopped fresh curry leaves
- 1 tablespoon chopped shallots 4 cloves garlic, chopped
- 1 slice fresh ginger root, chopped 4 tablespoons curry paste
- 1/2 cup thick coconut milk
- 2 cups water
- 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
- 2 tablespoons tamarind juice salt to taste
Directions:
- Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
- Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.
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