Chicken in a Coconut curry and fennel sauce
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.
- 5 tbsp corn oil
- 2 onions, very finely diced
- 6-8 curry leaves
- 1 tsp ginger pulp
- 1 tsp garlic pulp
- 1/2 tsp turmeric
- 1 tsp chili powder
- 1/2 tsp ground nutmeg
- 1 cinnamon stick
- 2 tbsp lemon juice
- 250 ml (8fl oz) ml coconut milk
- 1 x 1.25 kg (2 1/2 lb.) kg chicken, cut into 8-10 pieces
- 2 tbsp chopped fresh coriander
- 1 tsp fennel seeds
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 4 cardamoms
- 2 whole cloves
- 3 black peppercorns
- 1 tbsp white poppy seeds
- 2 tbsp desiccated coconut
- 3 tbsp water
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.