We started making this after watching Jamie prepare it on The Naked Chef years ago. It quickly became a family favorite. It is a great dish for a cold winter night.
Don’t be put off if you find it difficult to make the first time. It seems time consuming until you have cooked it a couple of times. But it is well worth the effort.
• 5 Tablespoons vegetable oil
• 2 teaspoons black mustard seeds (I have used yellow seeds instead in a pinch)
• 1 teaspoon fenugreek seeds
• 3 fresh green chilies, seeded and thinly sliced (I use a teaspoon of crushed chili peppers)
• 1 handful of curry leaves (I often omit these because they are hard to find here)
• 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated (Don’t substitute ginger powder. I tried it and it isn’t the same)
• 3 onions, peeled and chopped
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped or 2 cans of diced tomatoes
• 1 14 ounce can coconut milk
• 4 chicken breasts, sliced into half inch strips
• 1 tablespoon coriander seeds, crushed (I have started substituting 1 tablespoon of curry powder. It gives the chicken more oomph.)
1. Stir the chicken and curry powder (or coriander seeds) together and set aside.
2. It is really important to prep everything ahead of time, (including opening cans and having spices at hand) because after you start it goes pretty fast.
3. Use a thick-bottomed pot and heat three tablespoons of oil. Put in the mustard seeds and cook until they begin to pop.
4. Add ginger, crushed peppers and curry leaves. Cook for two or three minutes.
5. Add the onions and scrape the spices off the bottom of the pot. Cook until the onions are tender.
6. Add the chili powder, turmeric and tomatoes. Cook for a minute.
7. Add the coconut milk and 6 ounces of water. Salt to taste.
8. Cook until sauce thickens.
9. Serve over rice.
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