Ingredients (four people): 25gm packet Alagappa Curry Powder (coriander, anise, cumin, chilli, turmeric, pepper, cinnamon, cardamom) - available at some Asian supermarkets or online.
500gms skinless chicken thighs left whole
4oz butter and 1 tbsp oil.
2 medium onions sliced into rings.
2 medium tomatoes and two carrots sliced.
1 cloves garlic (thinly sliced) or one teaspoons of bottled garlic paste.
3 potatoes peeled and quartered.
1 litre chicken stock (stock cubes can also be used).
1 pinch of powered ginger or bottled paste.
1 pinch of powdered cinnamon.
1/4 teaspoon cardamon pods.
1 Tin Coconut Milk. (Sometimes referred to as Coconut Cream).
Salt and pepper (optional).
Squeeze of lemon juice.
1 star anise.
Melt butter and oil - fry onion to soften - add garlic, ginger, tomatoes, potatoes, carrots and fry for a few minutes. Add curry powder stirring continuously to ensure that it does not burn. Blend in two-thirds of the stock while stirring.
Bring to boil then turn to a simmer and add chicken and lemon, salt and pepper to taste. Add remainder of stock, the tin of coconut milk and cook for 45 minutes. Stir occasionally but not too vigorously otherwise potatoes may break up. I usually remove all solids with a slotted spoon and taste chicken as may need to add extra salt at this stage. Then turn up heat on sauce and allow to thicken. Turn off heat and return solids to sauce. Serve over steamed rice with tropical fruits such as mango and banana, cucumber, yoghurt, sambal, and chutney on the side.
Curry is now ready to serve and enjoy! Be sure to freeze any left-over curry for later. It 'matures' and tastes better with age!
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