Prep 1 hr
Cook 2 hrs
Named after where the recipe was created. Laguna City. It is a hot, spicy and tangy version of the Indian Chicken Curry
- 1 teaspoon red chili powder
- 1⁄2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1⁄2 teaspoon cumin powder
- 1 teaspoon cumin seed
- 2 teaspoons salt
- 1 teaspoon curry powder
- 1⁄2 teaspoon five-spice powder
- 500 g chicken breasts
- 1 tomatoes
- 1⁄2 onion
- 4 garlic cloves
- 1 piece ginger
- 4 red chilies
- 6 teaspoons oil
- 2 tablespoons chickpea flour
- 50 g curry leaves
- Grind the garlic, ginder and chilies into fine paste.
- Add 4 tablespoon oil into the wok and set the fire at high.
- Add the ground paste.
- Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
- Once onions go soft, add the spices and the chickpea flour onto the wok.
- Reduce the gas to medium and add the balance 2 tablespoons of oil.
- Stir well until the spices and the chickpea flour start browning.
- Cut the tomatoes into small pieces and add to the wok.
- Add a glass of water and deglaze the wok.
- When the water starts boiling, cover the wok and turn the gas to low.
- Soon the oil starts separating and the tomatoes starts to disintegrate.
- Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
- Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
- Mix well and increase the fire to high.
- Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
- Let the chicken simmer and cook slowly for 30mts.
- Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
- Serve with hot Chappatis or Rice.