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A local Singapore favourite. Very simple to prepare but mouth watering good.
- Ready In:
- 1 chicken, chopped into bite size
- 1 teaspoon mustard seeds
- 1 stalk curry leaf
- 1 large onion, chopped
- 1 big tomatoes, chopped
- 15 shallots
- 2 cm ginger
- 1 teaspoon anise seed
- 12 cloves garlic
- 2 peppercorns
- 1 tablespoon chili paste, made from dried chillies soaked and then ground
- 1 tablespoon curry powder (chicken masala)
- 3⁄4 teaspoon salt
- 1 tablespoon tamarind pulp, mixed with and water and squeezing the juice
- 1⁄2 cup coconut milk
- 1⁄2 cup vegetable oil
- red chile (garnish)
- Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
- Heat oil in a pan; add mustard seeds and curry leaves.
- (brings out the flavour) Add chopped oions and fry till golden brown.
- Add spice paste and fry till fragrant.
- Add chilli paste and fry lightly.
- Add chopped tomato and curry powder and stir-fry for 2 minutes.
- Add chicken and stir-fry for 8 minutes.
- Cover pan and let mixture simmer till chicken is almost done.
- Add tamarind juice and simmer till chicken is fully cooked.
- Add coconut milk, lower heat and continue to stir till oil appears on the surface.
- Serve with hot fragrant rice.
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I loved making this dish, yummmmm it was so good. The house smelled wonderful while it was cooking. My 12 year old DS has decided that this is now his favourite curry - and he is such a curry-lover.I bought the tamarind and aniseed especially for the recipe as they were the only two ingredients I didn't already have. I'm glad I now have them on hand for the next time I make this. I made the recipe exactly as written and will definitely make it often. I served it with hot jasmine rice and pappadams. Thanks KitchenManiac.Reply
The flavors were intense and complex, quite delightful. The only part I did not understand is why it called for so much oil. I don't think it was necessary; perhaps that is an authentic preparation. My husband was not overly enthused, so if you have an unadventursome eater, you might not want to try this.Reply
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