Made with chicken and typical South Indian ingredients like coconut milk and curry leaves, this creamy spicy dish tastes best with rice. Serve it for a family meal and portion it up for tasty lunches.
AuthorHungry PandaCategoryMeatDifficultyAdvancedThis curry can easily be adapted to vegetarian or vegan, just replace the meat with your favourite pulses, add sweet potato, spinach would also be really good in this curry.
Add 4 rice measuring cups of basmati rice to your rice cooker inner bowl, then fill to the level 4 WHITE RICE line with water. Select the WHITE RICE or REGULAR function and press START.
Heat the oil in a pan, then add cumin seeds/powder. When sizzling and aromatic add the onions and fry until they are golden.
Add the tin of tomatoes, salt, turmeric and fresh chillies.
Stir together and leave to cook so the tomatoes break down and you are left with a very thick paste.
Pour in the coconut cream/milk and cook gently for a few minutes so the flavours combine.
Add the meat and vegetables to the pan and stir to coat with the sauce.
Reduce the heat to the lowest setting and place the lid half on the pan and leave to simmer for about 20 minutes, make sure the potatoes are cooked, if not, cook for a little longer
Taste the sauce and adjust seasoning if required and add the chilli powder if needed.
Remove from the heat and add garam masala and throw in the fresh coriander. Serve with rice.
Ingredients
Directions
Add 4 rice measuring cups of basmati rice to your rice cooker inner bowl, then fill to the level 4 WHITE RICE line with water. Select the WHITE RICE or REGULAR function and press START.
Heat the oil in a pan, then add cumin seeds/powder. When sizzling and aromatic add the onions and fry until they are golden.
Add the tin of tomatoes, salt, turmeric and fresh chillies.
Stir together and leave to cook so the tomatoes break down and you are left with a very thick paste.
Pour in the coconut cream/milk and cook gently for a few minutes so the flavours combine.
Add the meat and vegetables to the pan and stir to coat with the sauce.
Reduce the heat to the lowest setting and place the lid half on the pan and leave to simmer for about 20 minutes, make sure the potatoes are cooked, if not, cook for a little longer
Taste the sauce and adjust seasoning if required and add the chilli powder if needed.
Remove from the heat and add garam masala and throw in the fresh coriander. Serve with rice.
Notes
This curry can easily be adapted to vegetarian or vegan, just replace the meat with your favourite pulses or add sweet potato. Spinach would also be really good in this curry.