1 chicken, about 1.5 kg (3 lb)
2 tablespoons butter or ghee
2 large onions, chopped
1 garlic clove, crushed
1 tablespoon curry powder
1 teaspoon curry paste
1 cup chicken stock or water and chicken stock cube
1 cup coconut milk (see below)
1 tablespoon lemon juice
salt and pepper
2 tablespoons butter or ghee
2 large onions, chopped
1 garlic clove, crushed
1 tablespoon curry powder
1 teaspoon curry paste
1 cup chicken stock or water and chicken stock cube
1 cup coconut milk (see below)
1 tablespoon lemon juice
salt and pepper
method
1. Cut chicken into serving pieces and dry well with paper towels.
2. Melt butter in a heavy saucepan and fry chicken pieces until golden brown, remove and keep aside.
3. Add onion and garlic to pan and saute gently in remaining fat until onion is transparent.
4. Add curry powder and paste and continue to cook for 3 to 4 minutes.
5. Stir in stock, coconut milk and lemon juice, cover and simmer very gently for 15 minutes.
6. Turn chicken in pan and season to taste with salt and pepper.
7. Cover and simmer gently for 45 minutes or until chicken is tender.
8. Sauce should be thick at end of cooking. If not, remove chicken pieces and reduce sauce over high heat until thickened.
9. Serve curry with boiled rice, pappadums and traditional curry accompaniments.
2. Strain through a fine sieve, pressing coconut well with back of a spoon to extract all liquid.
2. Melt butter in a heavy saucepan and fry chicken pieces until golden brown, remove and keep aside.
3. Add onion and garlic to pan and saute gently in remaining fat until onion is transparent.
4. Add curry powder and paste and continue to cook for 3 to 4 minutes.
5. Stir in stock, coconut milk and lemon juice, cover and simmer very gently for 15 minutes.
6. Turn chicken in pan and season to taste with salt and pepper.
7. Cover and simmer gently for 45 minutes or until chicken is tender.
8. Sauce should be thick at end of cooking. If not, remove chicken pieces and reduce sauce over high heat until thickened.
9. Serve curry with boiled rice, pappadums and traditional curry accompaniments.
for the Coconut milk
1. Put 1 1/4 cups water and 1 cup dessiccated coconut in a saucepan, bring slowly to the boil.2. Strain through a fine sieve, pressing coconut well with back of a spoon to extract all liquid.
serving amount
serves: 4
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