Chicken Curry
Ingredients:
Free-Range Chicken Thigh 3cm pieces 1.6kg
Vegetable Oil 200ml
Curry leaves finely sliced
1 small Onion diced
Fenugreek seeds, Mustard seeds, Cumin seeds 3g ea
Curry powder 30g
Chili powder, Turmeric powder 10g ea
Ginger powder, Garlic powder, Paprika powder 3g ea
Tamarind pulp 10g
Tomato paste 30g
Chicken Stock 600ml
Smoked chili salt 2g
Coriander chopped 4g (Add before serving)
Method:
Heat the oil; when oil is hot add onions, fenugreek, mustard, and cumin seeds, saute for a minute. Add curry leaves, turmeric & curry powder, and cook for a few minutes. Add a bit of chicken stock and cook till stock on top.
Add tomato paste, cook for a minute and add ginger, garlic, paprika and tamarind pulp, chili powder, and paprika powder.
Add chicken and cook till it’s 3/4 cooked.
Add chicken stock and adjust seasoning; turn the stove on low heat till the curry comes to the correct consistency.
Garnish: