Name: Chicken Curry with Vegetable Palau (Marghi na Curry Chawal)
Yield: 6 to 8 servings
Ingredients: 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp salt; 3 tbsp fresh lemon juice; 3 green chillies; ¼ tsp turmeric; 4 cm/1 ½ inch piece fresh ginger; 1 ½ kg/ 3 ¼ lb chicken, bone-in, skinless cut in 8 pcs; 2 cups coconut milk; 8 cloves of garlic, peeled; 1 tsp red chilli powder; 2 tsp peanut butter; 2 medium onions; 1-cup fresh tomato puree; 3 tbsp oil

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Art of Parsi Cooking

By Niloufer Mavalvala

Published 2016

About

This particular dish is the simplest of curries. Easy to put together, this is the perfect introduction to curry making for a novice. It is my aunt Villie who introduced me to this delicious recipe.

Using a food processor to grind all the ingredients together and cooked in one pot, it leans on the traditional flavours using a rather unconventional method of preparing a typical curry. The results are simply divine!