Traditionally all the whole spices in this chicken in a Coconut curry recipe are dry-roasted. However, if you wish to take a shortcut, use ready-ground spices. Whichever method you choose, this is a very tasty and aromatic chicken curry, so do try it.
Chicken in a Coconut curry and fennel sauce
Ingredients
Spice paste:
Instructions
-
First, make the spice paste. Heat a non-stick frying pan and dry-roast the whole spices and the coconut for a few seconds. Remove the pan from heat and let cool for about 10 minutes, then grind the spices in a spice Grinder. Turn into a bowl, pour in the water, and work to a paste; set aside.
-
Heat the oil in a big saucepan, then add the onions and curry leaves and fry until soft and golden brown.
-
While the onions are cooking, mix together the ginger, garlic, turmeric, chili powder, nutmeg, cinnamon, lemon juice, and coconut milk. Pour the mixture into the onions and stir-fry for about 2 minutes over low heat.
-
Add the chicken pieces and coat well with the spicy sauce. Pour in the spice paste and stir thoroughly. If the mixture seems to be a little dry, add about 150 1/4 pint) water, cover with a lid, and cook for about 12—15 minutes.
-
Check to see that the chicken pieces are cooked through, then stir gently for 2 minutes. Then Stir in the fresh coriander and serve with rice or pasta.
