This is a mates mums recipe - it used to blow the roof of my mouth away but I just couldnt stop eating it.....
This is alot of ingredients BUT quite easy to make.
Heat all the spices in a dry pan for 1-2 minutes until aromatic. Place in a grinder and grind to a fine powder
Fry the oil in a large saucepan add the fresh curry leaves and fry for 1 minute. Then add the onions and cook for 4-5 minutes until lightly browned and soft.
Add the chicken pieces and cook for 5 minutes, stirring in the powder you have made eallier. Add cinnamon, cardamom, cloves, tomato paste and 250ml warm water, mix very well, then cover and cook on a low heat for 45 minutes, stirring occasionally.
Stir in the coconut milk, bring to the boil then reduce the heat and cook for a further 15 minutes stirring occasionally, add the sugar and taste for salt.
Serve with some steamed rice (add cardomon seeds to your rice while steaming)
Serves about 4 people. Add as much or as little chilli as you can stand. I like it hotter - but if you have guests that dont - use less.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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