Chicken Curry
Serving suggestion: 8-12 pax
Ingredients:
| 1 cup | Cooking oil |
| 2 sticks | Cinnamon |
| 6 | Star anise |
| 6 | Cardamom pods |
| 8 | Clove |
| 14 tbsp | Curry powder, mixed with some water |
| 1.6 kg | Chicken meat, cut into small pieces |
| 4 | Potatoes, medium size, cut into pieces |
| 4 cup | Water |
| 2 | Tamarind slice |
| 2 cup | Coconut cream |
| 4 strings | Curry leaves |
| 4 tbsp | TUMIX® Chicken Stock |
Ingredients A: blended
| 2 | Onion |
| 6 clove | Garlic |
| 1 inch | Ginger |
| 200 ml | Water |
Method
- Heat the cooking oil.
- Saute cinnamon, star anise, cardamom pods and clove.
- Add in ingredients (A) together with curry paste and fry until oil separated.
- Add in the chicken, potatoes and mix well. Let it simmer until the chicken is half cooked.
- Add in water, tamarind slice, coconut milk and curry leaves. Simmer until oil separated.
- Season with TUMIX® Chicken Stock. Mix well.
- Ready to serve.
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