Deepavali Chicken Curry

Ingredients

• Sunflower oil or coconut oil
• Whole spices (cinnamon stick, star anise, cardamom)
• Pandan leaf (knotted)
• Green chilies
• Lemongrass
• 2 whole onions, finely chopped
• 1 tsp whole cumin seeds
• Minced garlic
• 1 tbsp minced ginger
• Fresh curry leaves
• Fresh tomatoes, chopped
• 2 tbsp cumin powder
• 3 tbsp meat curry powder
• 1 tsp turmeric powder
• 1 tbsp pink Himalayan salt
• 1 tbsp coriander powder
• 2 tsp chili powder
• Water
• 1 kg fresh chicken, marinated with turmeric, water, and salt
• Thick coconut milk
• Boiled potatoes, halved

Method

1. Heat sunflower or coconut oil in a large wok over medium heat.
2. Add the whole spices, knotted pandan leaf, green chilies, and lemongrass, frying until fragrant.
3. Toss in the finely chopped onions and whole cumin seeds. Sauté until the onions turn translucent.
4. Stir in minced garlic, minced ginger, and fresh curry leaves until cooked through and aromatic.
5. Add the chopped tomatoes and cook down to help deglaze the pan.
6. In a bowl, mix together the cumin powder, meat curry powder, turmeric, salt, coriander powder, and chili powder to create the masala base.
7. Pour a splash of water into the wok, then stir in the spice masala blend, ensuring nothing burns.
8. Pour in additional water to form a simmering gravy base.
9. Add the marinated chicken pieces and mix well to coat with the curry gravy.
10. Cover the wok and allow the chicken curry to cook until bubbling and the meat is tender.
11. Pour thick coconut milk all around the curry and stir well.
12. Gently fold in the boiled potato chunks, simmer briefly, and serve warm.