Ingredients
- 500g chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
- 3 potatoes (skinned, cut into chunks)
- 2 large onions (chopped)
- 5 tablespoons cooking oil
- 1 litre water / fresh milk
- ½ cup curry leaves
- Salt and sugar to taste
Spices
- 2 heaped teaspoons meat curry powder
- 1 heaped teaspoon chilli powder
- 1 teaspoon mustard seeds
- 2 pieces cardamon
- 1 piece star anise
Directions
1. Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.
2. Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.
3. Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent.
4. Add mustard seeds and continue stirring for 1 minute to bring out the aroma.
5. Add chicken pieces and stir well till chicken is cooked on the outside.
6. Increase to high heat and add water / fresh milk and allow to boil.
7. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.
8. Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken).
9. Add curry leaves, sugar and salt to taste 10 minutes before serving.
- 500g chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
- 3 potatoes (skinned, cut into chunks)
- 2 large onions (chopped)
- 5 tablespoons cooking oil
- 1 litre water / fresh milk
- ½ cup curry leaves
- Salt and sugar to taste
Spices
- 2 heaped teaspoons meat curry powder
- 1 heaped teaspoon chilli powder
- 1 teaspoon mustard seeds
- 2 pieces cardamon
- 1 piece star anise
Directions
1. Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.
2. Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.
3. Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent.
4. Add mustard seeds and continue stirring for 1 minute to bring out the aroma.
5. Add chicken pieces and stir well till chicken is cooked on the outside.
6. Increase to high heat and add water / fresh milk and allow to boil.
7. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.
8. Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken).
9. Add curry leaves, sugar and salt to taste 10 minutes before serving.
