MALAYSIAN CHICKEN CURRY

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MALAYSIAN CHICKEN CURRY

Ingredients
1/2 kg Chicken
2 to 3 tbsp oil
3 cloves
1 inch cinnamon stick
3 green cardamom
1/2 jeera / cumin seed
2 green chilli slit
1 cup finely chopped onions
1 tbsp ginger garlic paste
1 cup chopped tomatoes
1/4 tsp turmeric powder
1 tbsp red chilli powder
1tbsp meat curry powder (I use BABAS powder)
1tbsp curry powder (I use King curry powder)
A sprig of curry leaves
1 cup hot water
coconut milk (optional)
salt as needed

Preparations
1. Wash chicken thoroughly and drain off the water completely.
2. Marinate chicken with turmeric, red chilli powder, curry powder , vinegar and salt. keep aside.
3. Heat oil in a deep pan, add cloves, cinnamon stick, jeera seed and fry till you get an aroma.
4. Add onions, green chillies and curry leaves. Fry evenly till golden. Add ginger garlic paste and fry till the raw smell goes off.
5. Add tomatoes and cover the lid. Mix well and cook until the tomatoes turn soft.
6. Add all the curry powders and mix well on a low heat. Cook until the mixture smells good and the raw smell goes away.
7. Add chicken and salt as needed and little hot water mix well and cover the lid.
8. Add coconut milk and let it simmer approximately 40 minutes with low heat,. 
9. serve with hot rice or chappati




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