Mom's Red Chicken Curry
Making a chicken curry can sometimes feel like a daunting task if you’re not experienced in the kitchen or familiar with South Asian dishes. This recipe features curry cut chicken seasoned with black pepper, chili powder, roasted curry powder, and turmeric, cooked in coconut oil with spices like cardamom, cloves, and cinnamon. Aromatics such as onions, garlic, ginger, green chili, tomato, and curry leaves enhance the flavor, while garcinia (or tamarind/tomato) and thick coconut milk provide depth and richness. The result is a robust and flavorful curry that serves 2-3 people and can be prepared in about an hour.
Ingredients 20
600 g chicken, curry cut
salt, to taste
2⁄3 tbsp black pepper
1 tbsp sri lankan curry powder, roasted
2⁄3 tbsp chilli powder
1⁄2 tsp turmeric
2 tbsp coconut oil
3 cardamom pods
2 cloves
1 cinnamon stick
1⁄2 onion, large, chopped
1⁄4 pandan leaf
2 sprigs curry leaves
4 garlic cloves, chopped
1⁄2 inch knob ginger, chopped
4 green chilli, sliced
1⁄2 tomato, large, diced
1 piece garcinia
1⁄2 cup water, plus more as needed
1⁄4 cup coconut milk, thick
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Method 9
Season the pre-cut with salt, , , , and . Set aside for an hour or at least 30 minutes.
Heat up a pot on medium heat. Once heated, add the .
Add the , , and , and bloom them for 30 seconds in the .
Now add the chopped and sauté well for 5-7 minutes until the onion caramelises. Do not rush this step. Add a pinch of salt to help the onion caramelise faster.
Next, add 1 sprig of and the , and sauté for 1 minute. Follow with the chopped , , and sliced .
After 2-3 minutes, add the seasoned . Mix well to ensure the coated spices get toasted in the oil and other aromatics for at least 5 minutes. Then add the diced and (or tamarind/extra tomato if using). Cover and let the chicken cook in its own juices for 15 minutes on medium-low heat.
Now you may need to add a bit more to ensure it doesn't burn. Cook covered for a further 25-30 minutes until the separates and layers on top of the curry.
Now remove the lid and add the thick . Stir well and cook for a further 7-8 minutes until the curry turns thick and glossy.
Serve with rice, bread, roti, or even mashed potatoes for a change!
Nipcooks' tips
Remember, you can always substitute garcinia with tamarind or just use tomatoes.
You can use whatever curry powder you have on hand, skip pandan if it’s not available, and adjust the spices according to your preference.
