AuthorazuIngredients
1 (1200g) whole chicken – skinned, cut into 8 pieces
4 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Scotch Bonnet (githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
1 tsp chili powder
2 tbsp chicken curry powder/paste
1 cup coconut cream/milk (thick)
1 cup coconut cream/milk (thin)
1 cup water
Salt to taste
Directions
1
Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
2
Add the chili powder, while stirring, then add the curry powder/paste and ½ cup water and cook on low heat, stirring frequently.
3
When this curry paste starts bubbling, add the chicken pieces and toss until all chicken pieces are well coated.
4
Add salt, pepper cardamoms, thin coconut cream/milk and the remaining water and cook on low heat, stirring occasionally.
5
When the chicken is cooked, add the thick coconut cream/milk and simmer for about a minute.
Ingredients
1 (1200g) whole chicken – skinned, cut into 8 pieces
4 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Scotch Bonnet (githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
1 tsp chili powder
2 tbsp chicken curry powder/paste
1 cup coconut cream/milk (thick)
1 cup coconut cream/milk (thin)
1 cup water
Salt to taste
sameera
Hi , what is chicken curry powder/ paste? Can this be preapared at home and stored.
we were in maldives last week and loved the chicken and fish recipes