Chicken curry

Our  typical lunch menu.  A hearty and satisfying meal that's finger licking good. 
Best served with warm rice or any Indian bread.

Can I tempt you to try this chicken curry.


A
5 garlic
2 in ginger
1 small onion
2in fresh turmeric

B
2 cinnamon stick
3 cloves
2 star anise
2 sprig of curry leaves


 C
1 big onion sliced
1 whole chicken cut into small pieces
5-6 cup of water
10 tbs  meat curry powder ( you may add more if you want a thicker curry)
 1 cube of chicken

D
2 potato cut into quarter
2 ripe tomato cut into quarter
2 green or red chili - seeds removed
salt & pepper to taste
2 bay leaf

1/2 cup of coconut cream
2 tbs of yogurt - optional


Roughly blend A, not fine, and set aside. 
In a wok pour some oil ( about 5 tbs), add B and immediately add A and  the sliced onion. Fry till the onion turns brown.
You may notice that I am using a wok instead of a pot,  with a wok  I am able to stir it with minimum effort and  most importantly you won't burn the bottom or scald your hand!

Add the chicken and keep mixing as you add the water and the curry powder.
Mix well till the curry powder is well combined. If you feel the curry is too watery, then add some more curry powder.
Cover the wok and let it cook for about 15min.

Add D and mix well. Cover the wok and let it cook further for another 20min in a medium heat.

You may add some water if you feel the curry is too thick (you need to cook another 10min).  Notice the change of colour, and the  reduced volume, this is when the curry is done.

Add half a cup of coconut milk and yogurt. Now off the heat in 5min time.
Sprinkle some chopped coriander leaves. My boys and hubby hates that, so I've omitted it.

Chicken curry is done. Best served with warm rice and cucumber raita on the side. 
Enjoy...jue