This curry will be nearly dry and it goes well with breads. We have to cut the chicken into very small pieces. That is why we cannot use chicken with bones.
Preparation time: 30 minutes.
Cooking time: one and a half hour ( in slow fire)
Serves: 6
Ingredients
Main
1 kg boneless chicken legs (thigh)
Others
2 big onions coarsely chopped
2 tomatoes cored and cut into pieces.
2 green chilly finely chopped
3 cloves garlic sliced thin
½ teaspoon ginger minced
3 pieces of 3 inch lemon grass
3 pandan leaf 4 inches long ( I used dried leaf)
1 sprig curry leaf
2 teaspoon salt
1 cup water
½ cup vegetable stock / broth
3 tablespoon coconut cream
4 tablespoon vegetable oil ( I use sesame oil)
½ lemon
Spices
1 teaspoon turmeric powder
4 pieces cloves
3 pieces star anise
1 teaspoon chili powder
1 tablespoon curry powder
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
2 dry chili cut into small pieces.
¼ teaspoon fenugreek seeds
½ teaspoon fennel seeds
½ teaspoon pepper powder
Preparation
If the chicken comes with skin, it is better to remove the skin. After removing the skin cut the chicken into ½ to ¾ inch cubes. We cut the chicken into small pieces because they will absorb the spices well.
In a medium sized bowl add chicken pieces, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon turmeric powder and mix well.
Cover the bowl with a cling foil and keep in the refrigerator for 1 to 2 hours. The turmeric powder and the salt we added to the marinade will prevent growth of bacteria.
Method
In a large saucepan or a wok heat the oil. When the oil is hot add cinnamon stick, cardamom,and cloves and star anise. Star anise prevent bad smell of the chicken. Then add dry chili, when the flavor of the chili is released add lemon grass, pandan leaves, curry leaves and fry in very slow fire. Add cumin seeds , fennel seeds, fenugreek seeds. Take care of not burning the spices.
I am using dry pandan leaves as I did not have fresh one at that time.Add onion, and a pinch of salt to make the onion fry faster. Add ginger and garlic and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent. Add green chili. At this point you can add 2 tomatoes cored and cut into pieces.
The fenugreek seed is bitter in taste so you should use only very little of it. Here we add fenugreek seed because it will, along with the ginger, make the meat softer.
Remove the chicken from the refrigerator and add to the pan. Fry for about 5 minutes till the chicken changes to white color. Add curry powder and fry for two minute.
Add water, broth to cover the chicken pieces salt and bring to boil.covered.
You need to boil at least 10 minutes to get rid of the raw smell from the curry powder. Reduce the fire and let it simmer for an hour until the chicken is tender. Slow cooking makes the curry tastier. Open the cover and cook for additional 15 minutes to let the gravy thicken.
If you like you can add coconut milk or fresh milk. . Add coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust. I do not add any milk. I use a bit of more sesame oil at the beginning. Adding coconut milk makes the curry milder.
The curry is ready. Before serving squeeze half a lemon and mix well. Remove and discard lemon grass pieces, pandan leaves, and cinnamon sticks. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days. You also can freeze the curry for later use. If you freeze and eat it tastes even better as the spices are absorbed by the meat.Those who like hot and spicy can add 1 table spoon of curry powder and add coconut milk. Even if you reduce the amount of curry powder it will taste better as this recipe has many ingredients. You can make your own curry powder if you have a powerful grinder.
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| Very spicy boneless chicken curry |
Recipe summary
For
Very spicy boneless chicken curry
Preparation time: 30 minutes.
Cooking time: one and a half hour ( in slow fire)
Serves: 6
1. Remove the skin cut the chicken into ½ to ¾ inch cubes.
2. In a medium sized bowl add chicken pieces, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon turmeric powder and mix well. Cover the bowl with a cling foil and keep in the refrigerator for 1 to 2 hours.
3. In a large saucepan or a wok heat 4 tablespoon vegetable oil ( I use sesame oil) oil. When the oil is hot add 2 pieces of cinnamon stick (2 inch each), 3 pieces cardamom and 4 pieces of cloves and 3 pieces star anise. Star anise prevent bad smell of the chicken.
4. Then add 2 dry chili cut into small pieces, when the flavor of the chili is released add 3 pieces of 3 inch lemon grass, 3 fresh pandan leaf 4 inches long ( I used dried leaf as I did not have at that time), 1 sprig curry leaves cut fine and fry in very slow fire.
5. Add ½ teaspoon cumin seeds, ½ teaspoon fennel seeds and ½ teaspoon fenugreek seeds. fenugreek seeds is bitter but will make the meat softer.Take care of not burning the spices.
6. Add 2 big onions coarsely chopped, and a pinch of salt to make the onion fry faster. Add ½ teaspoon ginger minced and 3 cloves garlic sliced thinly and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent. Add 2 green chilly finely chopped. At this point you can add 2 tomatoes cored and cut into pieces.
7. Add the marinated chicken to the pan. Fry for about 5 minutes till the chicken changes to white color. Add 1 tablespoon curry powder and fry for two minutes.
8. Add 1 cup water and ½ cup vegetable stock / broth to cover the chicken pieces, 1 teaspoon salt and bring to boil covered. Reduce fire and let it simmer till the chicken is cooked. Slow cooking makes the curry tastier. Open the cover and cook for additional 10 to 15 minutes to let the gravy thicken.
In this curry I use more sesame oil and just water only. I don't add coconut milk.
If you like you can add 3 tablespoon coconut milk or fresh milk. Add coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust. Coconut milk makes the curry milder.
The curry is ready. Before serving squeeze half a lemon and mix well. Remove and discard lemon grass pieces, pandan leaves, and cinnamon sticks. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days. You also can freeze the curry for later use. If you freeze and eat it tastes even better as the spices are absorbed by the meat.Those who like hot and spicy can add 1 table spoon of curry powder. I make my own curry powder. I have used 23 ingredients to cook this curry. This is my signature dish which I cook for parties.
Very spicy boneless chicken curry is ready.
For
Very spicy boneless chicken curry
Preparation time: 30 minutes.
Cooking time: one and a half hour ( in slow fire)
Serves: 6
1. Remove the skin cut the chicken into ½ to ¾ inch cubes.
2. In a medium sized bowl add chicken pieces, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon turmeric powder and mix well. Cover the bowl with a cling foil and keep in the refrigerator for 1 to 2 hours.
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| Marinating items |
3. In a large saucepan or a wok heat 4 tablespoon vegetable oil ( I use sesame oil) oil. When the oil is hot add 2 pieces of cinnamon stick (2 inch each), 3 pieces cardamom and 4 pieces of cloves and 3 pieces star anise. Star anise prevent bad smell of the chicken.
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| Ingredients |
4. Then add 2 dry chili cut into small pieces, when the flavor of the chili is released add 3 pieces of 3 inch lemon grass, 3 fresh pandan leaf 4 inches long ( I used dried leaf as I did not have at that time), 1 sprig curry leaves cut fine and fry in very slow fire.
5. Add ½ teaspoon cumin seeds, ½ teaspoon fennel seeds and ½ teaspoon fenugreek seeds. fenugreek seeds is bitter but will make the meat softer.Take care of not burning the spices.
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| Spices |
6. Add 2 big onions coarsely chopped, and a pinch of salt to make the onion fry faster. Add ½ teaspoon ginger minced and 3 cloves garlic sliced thinly and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent. Add 2 green chilly finely chopped. At this point you can add 2 tomatoes cored and cut into pieces.
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| Very spicy boneless chicken curry |
7. Add the marinated chicken to the pan. Fry for about 5 minutes till the chicken changes to white color. Add 1 tablespoon curry powder and fry for two minutes.
8. Add 1 cup water and ½ cup vegetable stock / broth to cover the chicken pieces, 1 teaspoon salt and bring to boil covered. Reduce fire and let it simmer till the chicken is cooked. Slow cooking makes the curry tastier. Open the cover and cook for additional 10 to 15 minutes to let the gravy thicken.
In this curry I use more sesame oil and just water only. I don't add coconut milk.
If you like you can add 3 tablespoon coconut milk or fresh milk. Add coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust. Coconut milk makes the curry milder.
The curry is ready. Before serving squeeze half a lemon and mix well. Remove and discard lemon grass pieces, pandan leaves, and cinnamon sticks. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days. You also can freeze the curry for later use. If you freeze and eat it tastes even better as the spices are absorbed by the meat.Those who like hot and spicy can add 1 table spoon of curry powder. I make my own curry powder. I have used 23 ingredients to cook this curry. This is my signature dish which I cook for parties.
Very spicy boneless chicken curry is ready.
Recipe follows in detail with pictures.
Preparation time: 30 minutes.
Cooking time: one and a half hour ( in slow fire)
Serves: 6
Ingredients
Main
1 kg boneless chicken legs (thigh)
Others
2 big onions coarsely chopped
2 tomatoes cored and cut into pieces.
2 green chilly finely chopped
3 cloves garlic sliced thin
½ teaspoon ginger minced
3 pieces of 3 inch lemon grass
3 pandan leaf 4 inches long ( I used dried leaf)
1 sprig curry leaf
2 teaspoon salt
1 cup water
½ cup vegetable stock / broth
3 tablespoon coconut cream
4 tablespoon vegetable oil ( I use sesame oil)
½ lemon
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| Ingredients for Very spicy boneless chicken curry |
1 teaspoon turmeric powder
4 pieces cloves
3 pieces star anise
1 teaspoon chili powder
1 tablespoon curry powder
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
3 pieces cardamom
2 pieces of cinnamon stick (2 inch each)2 dry chili cut into small pieces.
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| Spices |
½ teaspoon fennel seeds
½ teaspoon pepper powder
Preparation
If the chicken comes with skin, it is better to remove the skin. After removing the skin cut the chicken into ½ to ¾ inch cubes. We cut the chicken into small pieces because they will absorb the spices well.
|
| Marinating items |
 |
| Preparing to marinate |
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| Marinated chicken |
In a large saucepan or a wok heat the oil. When the oil is hot add cinnamon stick, cardamom,and cloves and star anise. Star anise prevent bad smell of the chicken. Then add dry chili, when the flavor of the chili is released add lemon grass, pandan leaves, curry leaves and fry in very slow fire. Add cumin seeds , fennel seeds, fenugreek seeds. Take care of not burning the spices.
I am using dry pandan leaves as I did not have fresh one at that time.Add onion, and a pinch of salt to make the onion fry faster. Add ginger and garlic and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent. Add green chili. At this point you can add 2 tomatoes cored and cut into pieces.
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| Spices are being fried (tempering) |
Remove the chicken from the refrigerator and add to the pan. Fry for about 5 minutes till the chicken changes to white color. Add curry powder and fry for two minute.
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| Chicken added to the fried ingredients |
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| Cooking in the wok |
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| Final boneless chicken curry |
The curry is ready. Before serving squeeze half a lemon and mix well. Remove and discard lemon grass pieces, pandan leaves, and cinnamon sticks. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days. You also can freeze the curry for later use. If you freeze and eat it tastes even better as the spices are absorbed by the meat.Those who like hot and spicy can add 1 table spoon of curry powder and add coconut milk. Even if you reduce the amount of curry powder it will taste better as this recipe has many ingredients. You can make your own curry powder if you have a powerful grinder.
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