Chicken Curry

Name: Chicken Curry
Cook time: 1 h
Total time: 1 h
Cuisine: Malaysian
Ingredients: 1.2 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 1.2 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 1.2 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 1.2 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 2 cardamom pods, husk removed; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 tsp black peppercorns; 3 Tbsp vegetable oil; 1 Tbsp cumin seeds; 3 medium onions, peeled and sliced; 1 Tbsp garlic ginger paste; 1 Tbsp dried chilli paste/powder; 1 Tbsp dried chilli paste/powder; 2 Tbsp meat curry powder; ½ tsp turmeric powder; 2 sprigs curry leaves; 2 medium tomatoes, chopped; 1 cup water; 1 heaped tsp garam masala; 1-2 green chillies, sliced; Salt to taste; 4 medium potatoes, peeled and quartered; Coriander leaves

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr

Appears in

Champur

By Jasvinder Karam

Published 2023

About

A spicy chicken curry to go well with rice and breads.

Ingredients

Meat

1.2 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces

Asia
Malaysia
Main course
Gluten-free

Method

Frying the Spices and Spice Paste

Dry roast the cardamoms, coriander seeds, fennel seeds and black peppercorns in a pan on medium heat until aromatic. Then grind the spices to a fine powder.
Heat the oil in a saucepan on medium heat. Fry the cumin seeds until aromatic. Then add in the onions and fry until golden brown. Put