Simple Masala Chicken Vegetable Curry


It's been a while since I cooked curry, and I've just been craving for it. So chicken curry it is then, as we happen to have (almost) all the right ingredients at home.

Unlike baking, when I'm cooking savoury meals, I go with a lot of gut feeling. I will grab whatever necessary ingredients I can remember, and prepare as I go. My philosophy is: cook however you like it to taste ๐Ÿ˜†, says the person who is too lazy to get the recipe out.

So here's what I used (if there isn't specific amount stated, that's my gut feeling):

1/2 chicken, chopped up by the butcher (haven't got a proper knife to do so)
1 capsicum, cut to bite size
3 Star anise
2 Kaffir lime leaves
A handful of curry leaves (just what I've got left in the kitchen)
Ground cumin seeds
Ground coriander seeds
4 large onion, minced
3 cloves of garlic, minced
3cm chunk root ginger, minced
1 red chilli, sliced
Ground black pepper
A tablespoon apricot jam
Garam masala
1 tablespoon paprika
Turmeric powder
2-3 tablespoons ground almond
220 ml coconut milk
Tomato sauce
Ground rock salt

As I don't have a food processor, I had to grind the onion, garlic and ginger with a mortar and pestle. Yes, rather primitive that is.

If I'm absolutely in the mood, I'd brown the chicken first then set aside for later. But If I'm not, then I'd just go right into the spices.

Heat about 2-3 tablespoons oil in wok (or pan), on a medium heat. Add in the star anise, Kaffir lime leaves, curry leaves, ground cumin and coriander seeds. This should only take about 2-3 minutes, as I don't want them burnt, just aromatic.

Next in goes the minced onion, garlic and ginger, along with the sliced chilli. After stir-frying for a few minutes, turn heat to lowest to cook till the mixture is soft and pasty.

Now turn the heat back up to high and stir in the chicken. After cooking for a few minutes, add in the colourful powdered ingredients: turmeric, garam masala, paprika and ground almond, stir fry till everything is coated with the spices.

Pour in the coconut milk and tomato sauce, bring to a boil then turn heat down again to lowest. Lid on, and let it simmer for about 20 minutes, stirring every 10 minute or so.

I would only add in the capsicum during the last 5 minutes or so, otherwise it will lose its fresh green colour.

Season with salt, to taste. This, Jan, is my version of Masala Chicken Curry ๐Ÿ˜€ and I shall enjoy it.

Serve with some hot fluffy rice or flat bread, and don't forget the lovely poppadoms.


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