Chicken Curry 2.

Chicken marinated in a lemon spiced mix before cooking. This is a very good curry, coconut milk adds flavour and controls the amount of heat. See the curry powder recipe before you begin.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  lbs chicken pieces
• 1  tablespoon  roasted curry powder (see recipe for curry powder)
• 3  tablespoons lemon juice
• 6  garlic cloves, crushed
• 1  inch gingerroot, crushed
• 2  teaspoons salt
• 1  teaspoon ground black pepper
• 1 1⁄2 teaspoons chili powder
• 4  cardamoms, split open
• 2  cloves
• 8  curry leaves
• 1  inch cinnamon stick, broken up
• 1  medium onion, sliced
• 3  tablespoons  oil
• 2  tablespoons tomato paste
• 1  cup water
• 1  cup  thick coconut milk

Directions

1. Heat a pan and dry fry the curry powder till it darkens slightly and the aroma intensifies.
2. Mix together the lemon juice with the garlic, ginger,salt, pepper, curry powder, and chilli powder.
3. Toss the chicken pieces in the spice mix and set aside to marinate for 30 minutes.
4. Heat the oil in a pot and fry the curry leaves with the onions till soft.
5. Add the chicken and stir fry for 5 minutes.
6. Add the cinnamon, cardamoms, and cloves, stir well.
7. Add the tomato paste and make sure that the chicken is well coated. Stir in water. Cover with a lid and cook on low heat for 20 minutes.
8. Remove the lid, add the coconut milk and cook uncovered till the sauce thickens slightly.
9. Adjust salt if needed.