Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6

Ingredients

For the chicken stew

• 3 tbsp coconut oil or sunflower oil
• 5 cm / 2 in cinnamon stick
• 6 cloves
• 4 green cardamom pods
• 4 garlic cloves, thinly sliced
• 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
• 2 red onions, thinly sliced
• 8 green chillies, slit lengthways
• 15 curry leaves
• 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
• 2 tsp salt
• 1 tbsp black peppercorns, coarsely crushed
• 590 ml / 19 fl oz coconut milk
• 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
• 1 tsp ground garam masala, to serve

For the sweet and sour rice

• 240 g / 8 ½ oz Basmati rice, rinsed under running water
• 4 tbsp vegetable oil
• 2 star anise
• 4 green cardamom pods
• 2 bay leaves
• 1 onion, thinly sliced
• 10 curry leaves
• 1 ½ tsp salt
• 1 ½ tsp caster sugar
• 4 tbsp white wine vinegar
• 160 ml / 5 ½ fl oz coconut milk
  

Method

1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.
   

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