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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is Cass Abrahams' recipe- she is a Malay Cookery writer. Ingredients:
1 large onion, sliced |
2 tablespoons vegetable oil |
3 cardamom pods |
2 sticks cassia (you can use 1/2 tsp nutmeg instead) |
1 large tomato, ripe, chopped |
1 large roasting chicken, cut up |
5 garlic cloves (use less if you don't care for garlic) |
3/4 inch fresh gingerroot |
1 green chili pepper |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 tablespoon masala (if you can't find this use 2 tsp mild curry powder) |
1/2 teaspoon turmeric |
1 sprig curry leaf (if you can't find this leave it out or use lemon or lime leaves, bruised to let flavour through) |
4 tablespoons fresh coriander leaves, chopped for garnish (you can use parsley instead) |
salt |
Directions:
1. In a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. Add tomato and simmer for 5 minutes. Add chicken and simmer for 10 minutes. Pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. Add chicken together with cumin, coriander, masala and turmeric. Simmer over low heat for 15 minutes. Add curry(or lemon/lime leaves) and simmer a further 5 to 10 minutes. Garnish with coriander leaves(parsley) and serve over cooked rice.
2. Per Chef Zee - the liquid seems sparse. No reason why you can't add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato.
3. Good luck and enjoy!
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