A full flavoured masala is the key to a well seasoned-delicious chicken curry. Relatively, full flavoured is about adding extra spices and a natural thickening agent. Either kas-kas (poppy seeds) or almond, also to infuse the creamy taste. Of course we can't forget about curry leaves, can we??, Usually added while curry is simmering or towards the end. The masala for this curry is slightly different as the curry leaves were blended with coriander seeds, cumin seeds, red chilli powder and almond. Therefore fried over low heat, while stirring so that masala doesn't burn. Then add the rest of the ingredient for this thick spicy curry with tender-moist chicken and potato.
For the curry paste
1 tbsp coriander seeds
1/2 tbsp cumin seeds
2 tbsp plain chilli powder (or as needed)
50g almonds without skin
4 sprigs curry leaves
** blend/ground all together for a thick paste
1/2 chicken (about 450g) - cut into bite sizes
3 potatoes - cut into medium size pieces
1 large red onion - cut into rings
2 medium size tomatoes - sliced
Spices - 2 sticks cinnamon, 2 star anise,3 cardamom and 3 cloves.
1/4 cup oil
Salt for taste
When oil is heated, fry spices for 1 min.
Add curry paste and continue to fry over low heat till aromatic and oil splits.
Add chicken, potatoes, tomatoes and salt.
Pour enough water, stir and simmer to cook chicken and potatoes.
Remove from heat.
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