Ingredients
to marinade
Cut and wash chicken into smaller sizes than usually used
(take skin off unless you like to eat the skin)
4 stiks of Cinnamon
4 pods Cardamom
4 Cloves
¼ tsp Chilli powder(put more if you want it spicier)
1 1/2 tbsp Roasted curry powder
1/4 tsp Pepper powder
1/4 tsp Chilli pieces
2 tsp Salt
1/4 tsp Turmeric
Dill seeds if u have - a few (0ptional)
1 tsp Tamarind paste
to sauté
a handful of Curry leaves
a few sprigs of Pandan leaves
a stalk of crushed Lemon grass
4 pips of Garlic
a piece of Ginger
2 Green chillies
1 large Onion
2 Tbsp oil
1-2 cups cold water
Thick coconut milk
Method
Slice the onion, grind the garlic and ginger, slice the green chillies into small pieces or slit into two. Put the washed chicken into a bowl, add in the spices and marinate about an hour.
The longer the better.
In a saucepan put a little bit of vegetable oil and add the onions, garlic ginger paste, curry leaves, pandan leaves, lemon grass and fry till you get a nice aroma.
Then add in the marinated chicken and keep turning in pan for sometime. Then add around 2 cups of cold water and cover and cook on high. After some time when boiling lower the heat to 1 or 3 setting on the cooker and leave till the gravy has simmered. If you like to add coconut milk you could do so now. You could keep a bit of gravy or you can dry it out by simmering it. ( this will be a dry curry)
NB: For those who want it mild but red in colour, add Paprika powder instead of chili powder and remove, green chillies and Chili flakes.
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