3 tablespoons Indian or Malay curry powder for chicken
1 teaspoon chilli flakess (or 1 whole small fresh chilli to taste)
1 (400g) tin coconut milk
6 chicken drumsticks
2 large diced potatoes
1/2 tablespoon salt to taste
1 bunch coriander
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Directions Preparation:15min › Cook:30min › Extra time:45min › Ready in:1hour30min
Heat oil in a high sided non stick pot. Add mustard seed & cumin seed, fry until they pop (don't scorch). Add onion, garlic, ginger & fry until transparent & cooked.
Add chopped tomato, paprika, turmeric, curry powder, chilli & fry quickly stirring constantly (don't burn or scorch). Add a little coconut milk to stop any scorching then add chicken & potato - fry & coat in the spices only 1 min.
Add can of coconut milk & stir thoroughly. Add salt to taste. Simmer for approximately 30 minutes. A slow cooker can be used for simmering this dish. This dish is moist, if it is too dry add a little water.
Serve with jasmine rice & garnish with fresh coriander. Indian breads are nice with this too.
Authentic Indian or Malay curry powder is essential to this dish. You can purchase them at your local Asian grocer.
Chicken thigh is best & flavour is released from the bone... breast is dry & tasteless meat.