Dry Chicken Curry

Name: Dry Chicken Curry
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian, Indian
Ingredients: 1.5 inches ginger (peeled, 2/3 chopped, 1/3 sliced into fine strips); 1 tsp peppercorns (crushed); 0.5 tsp ground Turmeric; 3 Red onions (peeled, 2 1/2 chopped into fine half-rings, ½ finely chopped); 2 red chili peppers (lovers of spicy food can add 1-2 extra chilis); 2.25 cups Coconut (flesh); 10 potatoes (rinsed, peeled and chopped into bite-size pieces); 3 Tbsps Oil; 1 Tbsp Ghee; 0.5 tsp Mustard seed; 1 bay leaf; 2 cloves garlic cloves (peeled and sliced); 1 Cinnamon stick; 4 Cardamom; 3 cloves; 16 neem leaf (curry leaves); 1 tsp Curry powder; 5.333 cups chicken (skin and bones removed, chopped into bite-size pieces); 0.5 cup Vegetable broth; 0.25 tsp Garam Masala

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 15 min.

Ready in

Ingredients

for

servings

Ingredients: 1 ½ inches ginger (peeled, 2/3 chopped, 1/3 sliced into fine strips); 1 tsp peppercorns (crushed); ½ tsp ground Turmeric; 3 Red onions (peeled, 2 1/2 chopped into fine half-rings, ½ finely chopped); 2 red chili peppers (lovers of spicy food can add 1-2 extra chilis); 2 ¼ cups Coconut (flesh); 10 potatoes (rinsed, peeled and chopped into bite-size pieces); 3 Tbsps Oil; 1 Tbsp Ghee; ½ tsp Mustard seed; 1 bay leaf; 2 cloves garlic cloves (peeled and sliced); 1 Cinnamon stick; 4 Cardamom; 3 cloves; 16 neem leaf (curry leaves); 1 tsp Curry powder; 5.333 cups chicken (skin and bones removed, chopped into bite-size pieces); ½ cup Vegetable broth; ¼ tsp Garam Masala

How healthy are the main ingredients?

chicken Coconut Ghee garlic clove ginger Turmeric

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Preparation steps

Using a mortar and pestle, grind the chopped ginger, crushed pepper and turmeric to thick, coarse paste.

In a kitchen mixer, puree the finely chopped onions with the chilis.

Place the grated coconut in a saucepan with 500 ml / 2 cups water, bring briefly to a boil and leave to steep for at least 15 minutes.

Line a sieve with muslin and pour in the coconut mixture. Squeeze well and reserve the coconut milk.

Boil the potatoes in plenty of water with a pinch of salt and turmeric for around 25 minutes until soft.

Heat the oil (reserving 1 tbsp) with the ghee and scatter in the mustard seeds. When the seeds begin to pop, add the bay leaf and fry lightly.

Add the onion and chilli, the sliced garlic, cinnamon stick and cardamom and fry briefly. After 20 seconds, add the ginger root paste, cloves, neem leaves and curry powder.

Add the chicken to the spices, seal on all sides in a hot pan frying for 2-3 minutes and season with salt.

Add the potatoes, cover and simmer for 2 minutes.

10.

Pour in the coconut milk and broth, stir in the strips of ginger root and sprinkle with garam masala. Cover and cook for a further 20-30 minutes, occasionally stirring through.

11.

Fry the onion rings in the reserved oil until brown, mix in the neem leaves.

12.

Serve the finished kerala garnished with the fried onions.

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