Siruppiddy chicken curry

Yield: 6 Servings P

Ingredients:

1 pn Fresh ginger; peeled
2 Cl Garlic
1/4 Medium onion Chicken curry ingredients:
1 tb Vegetable oil
2 Cinnamon sticks; 7-inch
3 Cardamom pods
5 Whole cloves
1 Medium onion; finely chopped
2 Cl Garlic
2 ts Fennel seeds
3 tb Meat curry powder
6 Chicken breasts; cubed
1 Whole tomato; cut into wedge
1 Potato; peeled and cubed
1/2 c Coconut milk

Instructions:

Recipe by: Tina Kanagaratnam With a mortar and pestle or in a food processor pound together or puree t paste ingredients and set aside. Heat the oil in a wok over medium heat. Saute the cinnamon cardamom cloves onion garlic and fennel until the onion is translucent and aromatic about 5 minutes. Add the curry powder and continue sauteeing for an additional couple of minutes. Add the chicken tomato and the paste ingredients mixing well to coat the chicken. Continue stirring until the chicken is evenly cooked and the toma has broken down. Add the cubed potato and cover and simmer until the pota is cooked and the gravy has thickened about 30 minutes. Stir in the coconut milk and heat for a few minutes before serving. Note: Coconut milk will curdle if it is not stirred while coming to a boil; stir the mixture constantly until it thickens then serve. Do not cover th pan when using coconut milk as the condensation will fall back into the pa and may cause curdling.