So, if you are feeling adventurous tonight and have a craving for Indian food, try this yummy chicken curry.
Chicken Curry
Ingredients:
4 tbsp vegetable oil
4 cloves
4-6 green cardamom pods
1 piece cinnamon stick (2 inches long)
3 whole star anise
6-8 curry leaves (I don't add this)
1 large onion, finely chopped
1 piece fresh ginger (2 inches long), crushed (if you don't have fresh ginger, you can use a tsp. of dried ginger)
4 cloves garlic, crushed
4 tbsp mild curry paste
1 tsp turmeric
1 tsp five-spice powder
3 lb chicken, skinned and chopped into bite size pieces (you can leave the chicken in whole breasts, just make sure that you cook it ALL the way through)
14 oz. Canned tomatoes, chopped
4 oz. Creamed coconut
½ tsp sugar salt, to taste
2 cups fresh cilantro, chopped
Directions:
1. Heat the oil in a pan and fry the cloves, cardamoms, cinnamon stick, star anise, and curry leaves until the cloves swell and the curry leaves are slightly burnt.
2. Add the onion, ginger, and garlic and fry until the onion turns brown. Add the curry paste, turmeric and five-spice powder and fry until the oil separates.
3. Add the chicken pieces and mix well. When all the pieces are evenly sealed, cover and cook until the meat is nearly done.
4. Add the chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissolves. Mix well and add the sugar and salt. Fold in the chopped fresh cilantro, then reheat and serve hot.
If you are feeling extra adventurous, try this naan recipe. It goes very well with the curry.
