Ingredients:
1 chicken, cut into serving pieces
2 sprigs fennel
2 slices fresh ginger, finely chopped
10 red chillies, ground in a mortar
1/2 tsp ground cumin seeds
1/4 tsp ground fenugreek seeds
3cm piece of cinnamon stick
1/4 stalk of lemongrass
juice of 1/2 lime
1 dessertspoon onions, finely sliced
2 garlic cloves
1/2 tsp turmeric powder
1 dessertspoon coriander seeds
1 tsp cumin seeds
1 dessertspoon ghee
5cm piece of pandan leaf (rampe)
small sprig of curry leaves
300ml thick coconut milk
1l coconut milk
Method:
Add the chicken pieces to a large saucepan with the 1l coconut milk, fennel, garlic, ginger, turmeric, red chillies, fenugreek, cinnamon, half the curry leaves, half the onion, half the pandan leaf and half the lemongrass.
Bring to a simmer, cover the pan and cook for about 20 minutes, or until the chicken is half done. In the meantime, mix together the thick coconut milk, coriander and cumin until smooth. Mix in the lime juice and season with salt to taste. Pour this over the chicken, bring to a simmer, cover the pan and cook gently for about 25 minutes, or until the chicken is tender.
Heat the ghee in a pan, add in the remaining onions, curry leaves, pandan leaf and lemongrass. Cook for about 5 minutes, or until golden brown then turn into the pan with the chicken. Simmer gently for 5 minutes more then serve accompanied by pain or pilau rice and lime pickle.
Serve hot.
Click on the image, above to submit to Pinterest.
