1 min read
08 Jun

Chicken Curry (Preparation time 10 minutes cooking time 40 minutes) 6 servings.

1.2 g chicken; small cut (3 cm long 1.5 cm wide)

4 tbs Jazz On The Green curry powder

1 tsp turmeric powder

1 tsp black pepper powder

7 cloves garlic(chopped)

6 Indian shallots

4 cm cinnamon stick

3 cardamom pods

3 cloves

2 cm x 1 cm piece of ginger (chopped).

2 cm long Lemongrass (cut it in middle)

1 sprig curry leaves

10 cm pandanous leaf

2 green chillies

2 dry red chillies (finely sliced or whole)

Salt to taste

100 ml Coconut milk

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Add chicken and all the other ingredients together. Cook on a medium heat for about15 minutes and then turn it to a low heat for about 25 minutes until chicken is cooked well. It should look like mixture of brown and black together.

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Cooking tip: Always use Srilankan coconut milk to reduce the sweet taste in the curry. Add Finely sliced green chillies, crushed red dry chillies, and powdered black pepper to increase medium hot to very hot.  Add whole chillies with stem and some black pepper seeds to keep the curry mild hot. Crushed garlic, and crushed ginger is always ideal in any curries. Use a mortar and pestle. You can crush cardamom and cloves too. don’t waste cardamom skin. It increases the smells of the curry. Indian shallots are commonly used in Sri Lankan cooking or red onion will do. Pandanous leaves and curry leaves give an authentic taste to your curry. They are often found in Asian supermarkets.  Stir the curry a few times during cooking. Serve with basmati rice. A very popular curry in Britai

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