Ingredients
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1 1/2 tablespoons olive oil
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1.8kg whole fresh chicken, cut into 8 pieces
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2 brown onions, halved, thinly sliced
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1/2 teaspoon salt
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1 tablespoon mustard seeds
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1/4 cup fresh curry leaves
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1 x 7cm cinnamon stick, broken in half (see note)
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1-2 fresh red chillies, halved lengthways
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375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
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1/3 cup fresh coriander leaves
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Steamed white rice, to serve
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Steamed green round beans, to serve
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Natural yoghurt, to serve
Method
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1Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken is light golden. Transfer to a large plate.
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2Reduce heat to medium-low. Add the onion and salt to the pan. Cook, stirring occasionally, for 15-20 minutes or until onion is very soft and light golden. Add mustard seeds, curry leaves, cinnamon stick, ground coriander, cumin and turmeric. Cook, stirring, for 2 minutes.
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3Return the chicken to the pan. Add the chilli and stock. Increase heat to medium. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 35-40 minutes or until the chicken is very tender. (To freeze see tips)
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4Transfer the chicken to a large serving dish. Increase heat to medium-high and simmer the sauce for 10 minutes or until sauce thickens. Pour over the chicken.
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5Divide the chicken mixture among serving bowls. Top with fresh coriander. Serve with rice, beans and yoghurt.
Source: taste.com.au
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