South Indian chicken curry
Method
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First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste.
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For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.
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Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes.
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Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender.
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Garnish with coriander leaves and serve with rice.
Ingredients
For the masala paste
- 2.5cm/1in piece cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 tbsp white poppy seeds
- 2 tbsp coriander seeds
- 2 tbsp chopped fresh coconut flesh
For the curry
- 2.5cm/1in piece fresh ginger, peeled and roughly chopped
- 3 garlic cloves
- 1 tbsp sunflower oil
- 1 onion, finely sliced
- 1 green chilli, sliced
- 2 chicken breasts, skinned and cut into small pieces
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- fresh coriander leaves, to garnish
Shopping List
South Indian chicken curry
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry