Ingredients
:
6 tbsp oil
2 red onions, finely sliced 16 curry
leaves
1 white onion, finely chopped 2 garlic
cloves, chopped Thumb-size piece ginger, peeled and finely chopped
1 tsp curcuma (turmeric) 1 tsp garam
masala
2 red chili peppers, deseeded and
finely chopped
1 tsp mustard seeds, crushed
1 tsp coriander seeds, crushed 4
cloves, crushed
1 tsp peppercorns, crushed 1 tsp salt
4 chicken breasts, skinned and cut into
chunks
1/2 cup
/ 125 ml chicken broth (stock) 1/2 cup / 125 ml coconut
milk
Method
: Prep and cook time: 45 min
1. Heat
the oil in a large skillet and gently fry the red onions until crisp but not
burnt. Remove from the skillet and set aside.
2. Fry
the curry leaves for 2 minutes then set aside.
3. Fry
the white onion gently until soft but not brown then add the garlic, ginger,
curcuma (turmeric), garam masala, chili peppers, mustard seeds, coriander
seeds, cloves, peppercorns and salt.
4. Fry
the mixture for 2 minutes then add the chicken. Stir briefly then pour in the
chicken broth (stock) and coconut milk. Simmer gently, stirring from time to
time, for 20 minutes or until the chicken is cooked through.
5. Serve
with the fried red onions scattered over and the curry leaves to garnish.