SETIA INDAH

To make me easier to find this recipe in future, so i hv to 'staple' here lar.

DRY CHICKEN CURRY

PREP 20 MINS
COOK 30 MINS
SERVES 6

CURRY PASTE (blended until smooth)

5cm knob ginger
8 cloves garlic
2 red chillies
10 shallots
100 g grated coconut
5 tbsps meat curry powder
250 ml cool boiled water

1 kg chicken, cut into 8 large chunks (not necessary kot hv to be 8 pieces)
3 tbsps oil
2 cm cinnamon stick
7 cardamom pods
5 cloves
1 tsp fennel seeds, pounded coarsely
3 onions, sliced thinly
2 sprigs curry leaves
2 tomatoes, diced
Salt to taste

1. Pour blended curry paste into a mixing bowl. Add chicken pieces and mix well to coat chicken pieces. Allow to stand for 30 mins to marinate.

2. Meanwhile, heat oil in a pan over a medium fire. When hot, stir-fry cinnamon, cardamom, cloves and fennel seeds until fragrant.

3. Add onions ad curry leaves. Stir-fry till onions become golden brown then add diced tomatoes and continue stir-frying till mixture becomes soft and mushy.

4. Add marinated chicken pieces and cook, stirring occasionally for about 25 mins or till chicken is cooked and gravy thick. Season with salt to taste. Serve hot with rice.

Humph, still pondering..

1. Cardamom pods
2. Fennel seeds

apa benda ek? UPDATED cardamom - biji pelaga; fennel seeds - jintan manis. [tq cik croft] taken from "The Malaysian Women's Weekly" October 04