SOUTHERN INDIAN CHICKEN CURRY

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
9 chicken legs (chop into 3 pieces each)
280g big onions (sliced)
1 can skinned tomatoes (diced)
3 red and 3 green chillies (cut diagonally)
1/2 cup mint leaves/ daun pudina
A little coriander leaves
600g potatoes (cut into pieces)
280ml concentrated coconut milk
1100ml water
140ml oil

Ingredient B: Pound into a paste
50g garlic
30g old ginger

Seasoning:
3 tsps salt

Spice A:
5 cardamons/ buah pelaga
2 inches cinnamon stick
20 pieces curry leaves

Spice B:
2 tbsps coriander powder
1 1/2 tbsps anise seed powder
2 1/2 tbsps cummin powder
2 tsps black peppercorns
3 tbsps mustard seeds/ biji sawi
3 tbsps chilly powder, mix with 5 tbsps water

Method:
1. Heat oil. Sauté spice A. Add in onions and fry till lightly brown.
2. Add in ingredient B. Fry till fragrant. Add in spice B. Sauté till aromatic.
3. Add in chicken pieces. Add in a little coconut milk, water, tomatoes, red and green chillies. Bring to a boil.
4. Add in potatoes. Simmer till soft. Add in remaining coconut milk.
5. Add in seasoning to taste. Turn off heat.
6. Sprinkle in mint and coriander leaves as an aromatic garnish.