Chicken curry - iTKHMER

COOKING TIME:

60 mins

PREPARATION TIME :

15 mins

DIFFICULTY:

Easy

SERVINGS:

about 4 to 6 main course servings

INGREDIENTS:

5 cloves garlic

One 7cm chunk peeled fresh ginger

Salt and freshly ground black pepper

4 Tbsp vegetable oil

Pinch cloves

10 green cardamom pods

8 whole allspice

1 cinnamon stick broken in half

1 bay leaf

1 medium yellow onion

4g Madras-style curry powder

½ jalapeno or more to taste

1360g mixed skinless bone-in chicken thighs and drumsticks (separated)

120g whole peeled tinned tomatoes (with puree) roughly chopped

475ml cold water

Serving suggestion: Basmati rice and chutney

DIRECTIONS:

1) In a small food processor (mini-chopper) combine the garlic and ginger and puree to a paste.

2) Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves cardamom allspice cinnamon stick and bay leaf and cook stirring constantly until dark and fragrant and the cinnamon stick unfurls about 30 seconds. Add the onion and cook stirring until lightly browned about 3 mins. Add the garlic-ginger paste curry powder and jalapeno and cook stirring until lightly browned and fragrant about 1 min.

3) Season the chicken with salt and pepper. Add the tomato and chicken and cook stirring until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil about 6 mins. Continue to cook stirring until the chicken is lightly browned about 7 mins more.

4) Add the water and bring to a boil. Lower the heat to maintain a simmer cover and stew for 15 mins. Uncover and continue cooking stirring occasionally until the chicken is cooked through and tender and the liquid thickens into a sauce about 30 mins more. Transfer chicken curry to a serving bowl and serve with rice and chutney.