Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour  30 Minutes
Servings: 8




"This chicken curry recipe is a perennial favourite with residents and visitors alike. It goes brilliantly with rice and other curries."

INGREDIENTS:

3 pound chicken or chicken pieces
3-4 tablespoons lemon juice
6 cloves garlic and 1 inch ginger root, crushed together
2 teaspoons salt
1 tablespoon powdered black pepper
1 tablespoon curry powder or to taste
1/2 tablespoon dry red chilli powder
3 tablespoons vegetable oil
8 curry leaves
4 pieces rampe (optional)
1 medium onion, sliced
Small stalk of lemon grass
1 inch piece cinnamon
4 cardamoms
2 cloves
2 tablespoons tomato paste or sauce
1 cup thick coconut milk or fresh milk 

DIRECTIONS:

1. Wash chicken pieces and drain water thoroughly. Add lemon juice, crushed garlic and ginger mixture, salt, black pepper, curry powder and red chilli. Coat the chicken pieces well with the spices and set aside for about 1/2 hour.

2. Heat the oil in a saucepan. Fry curry leaves and rampe. Add onions and fry until soft. Add the chicken pieces and stir for some time. Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed. 

3. Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir). Close with a lid and allow the chicken to cook on low heat for 30 minutes.

4. Add the thick coconut milk (or fresh milk), mix well and bring to a boil and cook for 5 minutes without covering. Taste and adjust salt.





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    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
       
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