700gm chicken pieces
1 1/2 cup coconut milk
1 large potato, cut into desired shapes
2 sprigs curry leaves
salt to taste
Ingredients A
1 cup greek yoghurt/buttermilk
4nips garlic (paste)
2in ginger (paste)
1 tsp turmeric powder
1 tsp chilli powder
1 tsp fennel powder
1 tsp cumin powder
1 tsp garam masala powder
2 green chillies, slit in the middle
2 screwpine leaves/daun pandan (knotted)
1 tsp salt
Ingredients B
1/2 tsp nutmeg powder
1 tsp maze powder
1 tsp fennel powder
1 tsp garam masala powder
1 tbsp chilli powder
2 tbsp chicken curry powder/coriander powder
Ingredients C
2 tbsp shallot crisp (make into powder)
2 tbsp almond, deskinned, make into a paste
2 tbsp tomato sauce or 1 tbsp tomato puri
Ingredients D
2in cinnamon stick
3 cardamom
4 to 5 cloves
1 bay leaf
Prepare the chicken a day ahead.
Marinate chicken with ingredients A. Cover with an aluminium foil and refrigerate it overnight.
In a wok/pan, heat 4 to 5 tbsp oil. Add in spices (Ingredients D), then add in the marinated chicken. Stir to combine the ingredients, add in potatoes.Close the lid and leave to cook gently.After about 5 mins, start adding the dry powders one by one (Ingredients B). Give a good stir to combine all the ingredients. Then add in shallot crisp powder, almond paste and tomato sauce. Stir again to combine the ingredients. Leave to gently cook, check to see if potatoes are soft. Then slowly mix in coconut milk and stir. Check if salt is enough, if not add more. Leave to simmer for about 3 to 4 minutes or gravy becomes a bit thick or reach the desired consistency. Stir in curry leaves and close fire.
Serve with rice, briyanis, dosa , idli etc
Original recipe idea is from You Tube but prepared with changes to suit Malaysian palate.
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