Chicken Curry

Serve 4 to 5

As necessary Cooking Oil

600 grams Fresh Chicken (with bones)

Ingredients (A)

1 tablespoon Ginger (paste)

2 tablespoons Garlic (paste)

1 tablespoon Chicken Powder

Ingredients (B)

1 piece Cinnamon Stick

3 pieces Cardamom Seed

1 piece Star Anis

3 pieces Cloves

Ingredients (C)

¼ teaspoon Fennel Seed

1 sprig Curry Leaves

Ingredients (D)

50 grams Onion (sliced)

Ingredients (E)

3 pieces Lemon Grass

3 sprigs Pandan / Screw pine Leaves

Ingredients (F)

8 tablespoons Meat Curry Powder

1 cup Water (mix with the curry powder above)

As necessary Salt

Ingredients (G)

4 tablespoons Thick Coconut Milk (if necessary)

As necessary Evaporated Milk

2 teaspoons Tomato Sauce

Ingredients (H)

2 pieces Tomatoes (cut into 4)

2 sprigs Coriander Leaves

1. Cut the chicken into pieces.

2. Marinate the chicken with Ingredients (A), and leave it aside for 10 minutes or so.

3. Heat the oil in a cooking pot.

4. Add in the Ingredients (B), and fry it till fragrant.

5. Then add in Ingredients (C), after few seconds then add in the Ingredients (D), and fry it till golden brown.

6. Add in the Ingredients (E & F), reduce the flame and fry it till fragrant and oily.

7. Then add in the marinated chicken and increase the flame and cook it till, it is ¾ cooked.

8. Then add in the Ingredients (G), and simmer it well.

9. Add in water and salt if its necessary.

10. Finish it off, with Ingredients (H).

Please Click Here And Refer To Tip D For This Particular Dish.