Chicken Masala Curry

Ingredients

Serves: 7

• 5 dried red chillies, chopped
• 1 teaspoon coriander seeds
• 2 tsp chilli powder
• 1 teaspoon poppy seeds
• 1 teaspoon cumin seeds
• 2 cloves garlic, minced
• 1 teaspoon ground cardamom
• 1 teaspoon (saunf) anise seeds
• 2 to 3 green chillies, seeded and chopped
• 1 1/2 tablespoons tamarind paste
• 1 slice ginger
• small handful chopped fresh coriander
• 4 tablespoons olive oil
• 2 onions, chopped
• 1.5kg boneless and skinless chicken, diced
• desiccated coconut for garnish

Preparation method

Prep: 15 mins | Cook: 35 mins

1.

To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and saunf. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.

2.

Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.

3.

Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.