Prep 20 mins
Cook 1 hr
This is a great dish that my friend, Tim in England, turned me on to.
- 1 large chicken, skinned and cut at the joint
- 1 teaspoon ground cassia
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1 teaspoon ground red chili pepper
- 2 medium onions
- 6 garlic cloves
- 1 inch gingerroot
- 2 green chilies
- 6 tablespoons oil
- 6 curry leaves
- 1 1⁄2 pints chicken stock or 1 1⁄2 pints vegetable stock
- fish sauce
- lime juice
- Place the chicken on a tray.
- Mix all the ground spices and salt together, and rub it into the chicken pieces.
- Allow to rest for 30 minutes.
- Meanwhile, puree the onion, garlic, ginger and chili.
- When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
- Set aside in a dish.
- Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
- Add the curry leaves and fry for a minute.
- Add the stock, return the chicken and any juices that have come out and bring to the boil.
- Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
- Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
- 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
- Serve with steamed rice and chupatis.
Another terrific recipe thanks Evelyn that we made for dinner last night. We did make a couple of changes-we sort of reversed steps 4 and 7 by frying the onion, garlic, ginger and chilli, THEN pureeing it. This makes certain there is no "boiled" flavour. Also found the curry to be a bit runny for our likes at the finish, so added a couple of tablespoons of ground almonds thicken a little-no real change in flavour, but thicker with a nice texture. And garnished with lots of chopped cilantro to serve. It went really well with all those flavours.