About this recipe:The flavours in this curry are more or less described in the title, but there is depth to be found in the flavours that the spices introduce. I have gradually worked on this recipe and have now got it to where i want it. serves 4 people. Or two hungry people! Picture shown is not one of mine, but the end product does look very similar!
3 chicken breasts, for marinade: 2 tbsp of tomato paste, juice of 1 lemon, 1/2 tsp pepper, 1/2 tsp of salt, 1/4 tsp of chili powder.
1 can of plum tomatoes liquidized. (Chopped tomatoes are okay too, but i find plum tomatoes have more flavour)
250g creamed coconut (chopped with 300 ml of boiling water added to make a yoghurt consistency)
1 tsp turmeric
1 tsp of ginger
3 tbsp sugar or Jaggery (a type of unrefined sugar used in indian curries)
3/4 tsp curry powder
1 tsp garam masala
4 cloves of garlic
1/4 tsp ground cinnamon or 2 cinnamon sticks
1/2 tsp of five spice
1 tsp mustard seeds
Serve with rice
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Cut the chicken into chunks add 1/2 tsp salt and 1/2 tsp pepper, squeeze the lemon juice over and add the chili powder and tomato paste, cover and leave to the side for about 30 minutes to marinate.
Put turmeric, ginger, sugar, finely diced onion, curry powder, garam masala, diced/minced garlic, cinnamon and five spice into a bowl and mix, add oil (preferably vegetable) until a paste consistency is made. (this is used in step 4)
Pre-heat 2 tsp of oil over a medium heated pan for 3 minutes, put mustard seeds in and immediately cover with a lid as they will pop up! take pan off heat, cover until mustard seeds stop popping.
Put back on the heat and add everything prepared on number step number 2 to a medium pre-heated pan, cook for about 5 minutes. stir constantly to avoid burning spices. Might want to start thinking about your rice now.
Put coconut cream, canned tomatoes and chicken into the pan. Leave to simmer for about 40 mins to an hour or until your desired thickness of curry is reached. Have a little taste, and season with salt and or pepper if needed, or add more sugar if you think it's necessary,
2 notes to make (pretty obvious but just incase some of you do not know)
1. The curry gets thicker as you cook it, add a little bit of boiling water if too thick, (also helps if you need to stretch the curry out over a lot of people).
2. Use 1/2 a tsp of chili powder for a medium hot curry, and 1 tsp for a hot curry.