In case you’re stuck in a recipe rut, here’s a fail-safe favourite to add to your repertoire this month. Try making this flavour-packed curry, perfect for a weeknight dinner. Happy cooking and eating!
Makes 8 to 10 portions
This curry recipe is courtesy of Chef Mujey of Angsana Velavaru in the Maldives. The dish was taught to KATIE ROBERTS by the resort’s Chef Pandi in a fun cooking class on a rainy afternoon, and Katie then prepared it back in her kitchen in Singapore.
- 1.5kg chicken, cut into cubes
- 3 sliced onions
- 2 pieces of ginger, finely chopped
- 2 cloves garlic, chopped
- 4 green chillies, sliced
- 10 curry leaves
- 4 tablespoons of tomato paste
- 4 tablespoons of curry powder
- 5 grams of cumin powder
- 10 cardamom pods, bruised
- 5 cloves
- 3 cinnamon sticks
- 1 tablespoon of turmeric powder
- 50ml vegetable oil
- 500ml coconut milk
- 500ml water
- 5 grams of salt
- Trim and cut chicken into small cubes, then cover and put aside.
- With a clean knife and chopping board, slice onions into thin wedges.
- Heat a large saucepan or frying pan and melt butter till golden and frothy.
- When onions are soft, add chopped garlic, ginger and curry leaves.
- Next add the chillies, curry, turmeric, cumin, cloves and cardamom, and sauté over a medium heat till the mixture becomes fragrant. Tip! The spices are fried first to release their flavour, which enhances the overall dish.
- Add tomato paste and stir, let it cook for a little while, then add half the coconut milk to form a paste.
- Add cubed chicken and stir well to coat the pieces with the spice paste.
- Add remaining coconut milk, water and salt, and then bring to a boil.
- Cover pan and simmer slowly on a low heat for 20 to 30 minutes.
- Serve on rice, with a salad and Indian bread if desired.
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This article first appeared in the February 2017 edition of Expat Living Singapore. Subscribe now!