This is a recipe from Iran, our Sri Lankan cooking teacher. I made it last night. Easy and very tasty. Some of the ingredients called for, namely curry leaves, were not in my supply cabinet. Maybe they are available in an Asian store? Whatever, it was fine without. You can adjust spices to your tastes.
1 to 1 1/4 lbs. cut up chicken (I used breast meat)
2 teaspoons roasted curry powder (I purchased this in Sri Lanka. I am sure regular would be fine, or try roasting it gently in a frying pan)
1 1/2 teaspoons roasted chili powder ( I only used 1 teaspoon, not roasted)
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
2 chopped cardamon pods
1/2 med. sized red onion, chopped
1 tomato, chopped
A small piece of cinnamon, crushed
1 inch piece of ginger, chopped
3 garlic cloves, chopped
few curry leaves
coconut oil
1 cup coconut milk
Add all the spices ( except onion, garlic, ginger, curry leaves and crushed cinnamon) to chicken and mix. Cover the mixture with water and let sit for 3 – 4 minutes.
Meanwhile, heat coconut oil in a frying pan. When oil is hot, add onion, ginger, garlic and curry leaves. Saute until garlic and onion become golden.
Add chicken, tomato and crushed cinnamon pieces. Simmer for 10 to 20 minutes, depending on type of chicken used. 10 minutes was plenty for the chicken breast pieces.
Add coconut milk and simmer an additional 5 minutes. Serve with rice. Serves 3 to 4, depending on portion size.
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