Chicken Curry

Name: Chicken Curry
Yield: 2
Ingredients: MAGGI Coconut Milk Powder ( 6 tbsp in 400ml water); 1 kg chicken thighs (cut into bite sized pieces); 2 tbsp oil; 1 cinnamon stick; 4 green cardamom pods; 1 tsp mustard seeds; 1 onion (chopped); 3 cloves; Pandan leaves; 20 curry leaves (or so); Lemongrass; 2 tbsp garlic-ginger paste; 1 tbsp tamarind paste; 3 green chillies; 20 cherry tomatoes (quartered); 1 tsp turmeric; 2 tsp roasted curry powder; 1 tsp red chilli powder; 1- 2 tbsp black pepper to taste; 1 tbsp soy sauce; Salt to taste

Ingredients

MAGGI Coconut Milk Powder ( 6 tbsp in 400ml water)
1 kg chicken thighs (cut into bite sized pieces)
2 tbsp oil
1 cinnamon stick
4 green cardamom pods
1 tsp mustard seeds
1 onion (chopped)
3 cloves
Pandan leaves
20 curry leaves (or so)
Lemongrass
2 tbsp garlic-ginger paste
1 tbsp tamarind paste
3 green chillies
20 cherry tomatoes (quartered)
1 tsp turmeric
2 tsp roasted curry powder
1 tsp red chilli powder
1- 2 tbsp black pepper to taste
1 tbsp soy sauce
Salt to taste

Method

Step 1

Heat the oil in a large pan until bubbling hot.

Step 2

Add the cinnamon, cloves, pandan and curry leaves, lemongrass and mustard seeds.

Step 3

When the mustard seeds begin to pop, stir it all up.

Step 4

Fry the onions until they begin to brown and then add the green chillies, black pepper, chillie and curry powders. Stir well.

Step 5

Spoon in the garlic and ginger paste, soy sauce and turmeric. Stir to combine. Then add the cardamom.

Step 6

Add in the chicken pieces and brown them for about five minutes.

Step 7

Add the tamarind paste, salt and tomatoes and mix well.

Step 8

To finish, pour in the coconut milk and simmer until you are happy. You can either serve this with a lot of sauce or reduce it down.

Step 9

Check the consistency and serve hot.

Step 10

Season with salt and perhaps a little more black pepper to taste.

Done

Nutritional Information (Per Serving)

Calories (Kcal) 321

Protein (g) 43

Fat (g) 21

Carbohydrates (g) 12