November 4, 2010

Chili Chicken curry


What I used: 
2lb/1kg whole chicken cut up to 2 inch serving
1/2 cup of coconut milk (more if you need a runny curry)
1tsp garam masala powder
2tsp red hot chili powder (add less or more as needed)
1/4tsp turmeric powder
1tsp cilantro seed powder
2tsp ginger garlic paste
1 large onion chopped
2 medium tomatoes chopped
3tsp olive oil
Salt to taste

In a thick bottom skillet, on medium heat, add 3 tsp olive oil. When it begins to shimmer, add the chopped onions. Fry to a golden brown. Add ginger garlic paste and tomato, and cook until it is all soft. Add in the raw chicken pieces and roast until the top coat cooks to a light brown. That should take about 5-7 minutes.

Now add all the powders, salt, and cook covered for a few.  Once the powders blend with the oil and tomatoes to form a uniform curry, the oil will start to separate. Add in the coconut milk, and cook it covered for another 15 minutes on low heat. Check to see if the chicken is cooked.

Tip: If you want a runny curry for rice, add in extra coconut milk. This curry serves as a thick curry side dish for pilaf, or can be eaten with chapathi/rice.