3lb of bone-in, skinless chicken. You can use any part of the chicken you want, I used the breast
1 small onion chopped
1-2 green chilies chopped
4-6 green cardamoms
10-12 curry leaves (optional)
1 stalk of lemon grass cut and bruised(optional)
small handful of pandan leaves/rampe (optional)
1 (1inch) cinnamon stick
1 tsp of fennugreek seeds
2-3 cups of water (more if needed)
1 cup of milk
1 Tbs of minced fresh ginger
1 Tbs of minced fresh garlic
1 tsp of turmeric
1-2 Tbs of red chili powder (to taste)
1 (8oz) can of tomato sauce
1-2 Tbs of curry powder (to taste)
Salt and pepper
Cut your chicken into pieces. I cut 3 large chicken breast into 2-3 inch chunks. You can leave thighs and legs as they are. Then mix with the marinade. I added only 1 Tbs of the chili powder and 1Tbs of the curry powder into the marinade to start. You can marinate for 20-30 minutes on the counter or if you would like to keep it longer in the fridge for up to 4 hours.
Heat 2 Tbs of canola oil in a large pot. Add your onion, green chilies, curry leaves, lemongrass, pandan leaves, cloves, cardamoms, cinnamon stick and fennugreek seeds and saute for 2-3 minutes. Then add your marinated chicken into the pan and fry for another 3-5 minutes.
Then add your water and simmer on high until the chicken is cooked. Taste for seasoning. I added an additional 1Tbs of chili powder, 1Tbs of curry powder and some more salt. Finally add your milk and simmer for a few more minutes then your done. Chicken curry can be eaten with rice, roti, chapathi, naan, bread. Enjoy.
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