chickencurry

Ingredients:

1 chicken cut up

3 tablespoons Ghee or oil

3 cardamom pods

1 teaspoon fennel

1 2-inch piece of cinnamon stick

1/2 teaspoon cumin seeds

2 medium onions, diced

1 teaspoon garlic minced ( paste)

1 teaspoon ginger, minced ( paste)

1/2 teaspoon turmeric

1 tablespoon curry powder, or to taste

1/2 cup coconut milk

1 tablespoon garam masala

4 small tomato, diced

1 1-inch square piece of tamarind (see note)


1.Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds.


2.Fry the spices for 1-2 minutes and add the diced onions and cook until wilted.

3.Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes
(if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil.

4.Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice