Chicken curry suitable with rice

3lbs skinless chicken thighs
10 curry leaves
2onions, diced
2 teaspoons garlic, crushed turmeric
1 teaspoon ground turmeric.
2 teaspoons gingerroot, fresh grated
2 table spoons oil
1 teaspoon chili powder
1 teaspoonground cumin
1 tablespoon ground coriander
2 teaspoons paprika
1/2 teaspoonsalt
2tablespoonswhite vinegar
2tomatoes, diced
6cardamom pods, cracked open
2sliceslemon rind
1cinnamon stick, small
1/2cup coconut milk

1. Heat oil in large saucepan and fry curry leaves until they start to turn colour. Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, vinegar and salt and stir well. Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover. Simmer, stirring occasionally (no need to add water) for 40 minutes. Add the coconut milk or even a small amount of cream .
2. Stir through and thicken if necessary.

Sounds good. Sure is a lot of ingredients. I'll be sure to show this one to my wife.

What's a cardamom pod?
And where do I buy some?

It's a type of spice used in tropical countries.Inside there are tiny seeds you can grind it and get a powder.It gives a strong hot taste
like pepermint.It's optional.Forget about it.But I think you can find it in spice outlets.
No harm you can cook it without cardamom.

Hello

Doc said:

Sounds good. Sure is a lot of ingredients. I'll be sure to show this one to my wife. [/quote
chilies,onions,curry powder, curry leaves ,salt and lemaon are enough at the moment till you practise.Follow the method correct.

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