Curry! Oh our curry, oh your curry and oh my curry. Tell me please people. How can we Malaysians possibly indulge in a meal without a spicy dish, especially curry. Impossible right? Absolutely impossible (Prawn Devil Curry, Fish Radish Curry, Mutton Kurma & Assam Curry Fish). I don't mind curries too, though I am not the biggest fan. Curry in house is to make my other half happy, this chicken curry I made for a special friend. Spices are certainly the star ingredients for any Indian dish, primarily for such a curry to infuse aroma and flavors. This authentic chicken curry speaks for itself - tender chicken pieces in a spicy, thick and aromatic curry. That's it folks for the day. I'll see you the next time with another splendid recipe. Take care everyone.
1 small/400g chicken (cut into bite sizes)
1 1/2 tbsp meat curry powder
1 medium size onion (sliced)
1 tomato ( chopped)
2 sprigs curry leaves
5 dried chillies ( broken)
Spices: 1 cinnamon, 3 cloves, 1 star anize and 4 cardamom
1/2 cup oil
Salt for taste
For spice paste (blend/ground)
1 medium size onion
1 inch ginger
5 pips garlic
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp coriander seeds
3 tbsp fresh coconut
20g/ half handful almonds (without skin)
In heated oil, saute onion, dried chillies and spices.
Put in chicken and tomato. Season with salt and stir all together.
Pour 1/4 cup water, add curry leaves, stir and cook till gravy thickens and chicken is cooked.
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