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Ingredients:

1kg chicken meat (a mix of breast and thigh), cut into bite-sized pieces
4 large onions, sliced
1 tsp ginger paste
1 1/2 tsp garlic paste
4 curry leaves
4 pieces of pandan (rampe) leaf
3cm length of cinnamon stick
4 green cardamom pods
5 tbsp black curry powder
1/2 tsp ground turmeric
2 tbsp tomato purée
4 tbsp tomato sauce
250ml thick coconut milk
2 tbsp ghee
2 tbsp sugar
salt, to taste
crisp-fried onions, to garnish

Method:

Season the chicken pieces with a little salt and set aside to marinate in a non-reactive bowl for 15 minutes.

After this time, heat the ghee in a wok or pan, add the chicken pieces and fry until golden brown all over. Remove with a slotted spoon and set aside.

Add the onions along with the curry leaves, pandan, cinnamon and cardamom to the remaining ghee in the pan. Fry for about 5 minutes, or until the onions are a light golden brown.

Reduce the heat and scatter over the curry powder along with the turmeric, ginger, garlic, tomato purée and a little water. Stir to combine, bring to a simmer and cook for about 6 minutes, or until the oil separates and floats to the pot.

Now return the chicken to the pot and cook for 10 minutes over low heat. Mix in the tomato sauce, sugar and the coconut milk. Bring to a simmer and cook for 10 minutes more.

Turn off the heat and adjust the seasonings to taste. Garnish with crisp-fried onions, cover and set aside for 5 minutes.

Serve hot with rice or paratha.