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Recipes

Sudheer's quick Chicken Curry

Sudheer's quick Chicken Curry

Our friend Sudheer prepared this chicken curry after we all had spent a long day together visiting friends in the Cardamom Hills. Unlike his wife who make her own traditional masalas, Sudheer used a local, commercial ''chicken masala.'' However, he felt compelled, as a spice merchant, to add a few whole spices for added fragrance.

Ingredients

  • 1 medium chicken
  • 4 Tbsp coconut oil or vegetable oil
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 2 Tbsp ginger, chopped
  • 2 tomatoes, chopped
  • 4 green cardamom pods
  • 1 two-inch cinnamon stick
  • 4 cloves
  • 2 Tbsp Madras curry, ground
  • 1½ cups water
  • salt to taste

Method

  1. 1

    Remove the skin and cut the chicken with the bone into 2-inch pieces. Set aside.

  2. 2

    Heat a pan on medium heat. Pour in oil and add onion. Cook for 5 minutes, stirring occasionally. Add garlic and ginger and cook for 2 more minutes.

  3. 3

    Add tomatoes, cardamom, cinnamon and cloves. Cook until the paste is almost dry.

  4. 4

    Mix the curry with just enough water to make a paste. Add to the pan and cook for 2 more minutes.

  5. 5

    Add chicken and water. Salt to taste.

  6. 6

    Bring to a boil and let simmer half-covered for 45 minutes.

  7. 7

    Let rest for 15 to 20 minutes before serving, if you have time.

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