Tasty and mildly hot. My kids absolutely love love and love this. Double the ingredients for feeding more than four to dinner party, add some pilau rice or naan bread and you got the winner in chicken dinner that everyone will love.
This food is absolutely amazing to work with your root and sacrum chakra but also help to stabilize and connect your third eye chakra to your root.
700g chicken pieces
150 ml of lemon juice
1tsp of sea salt
5 tbs of sunflower or olive oil
2 organic onions
5 garlic gloves (not from China)
2.5cm fresh ginger
2tbs coconut yoghurt
2.5cm cinnamon stick
4 green cardamom pods
2 tsp of black peppercorn
1/2 tsp ground turmeric
2tsp of chili powder
1 tsp of ground coriander
4 tbs of passata
150ml warm water
1/2 tsp granulated sugar
1 tsp Garam masala
Chopped coriander leaves
Place your chicken in ceramic or glass bowl, add salt and lemon juice and mix it well. Leave to fridge for 20-30 minutes to marinate.
Mean time heat up tablespoon of oil in the wok, add onions, garlic and ginger to the pan and cook, stirring frequently for 5-6 minutes on medium heat. Remove and let it cool for 5 minutes. Poor it into food blender, add yoghurt and mix until purée.
Heat up 3 tbs of oil on the pan on low heat, while it heats up place cardamom bods and cinnamon in to mortar and crack the spices open. Add to the warm oil with the cloves and infuse oil for one minute. Add purée and raise heat to medium. Cook is while stirring about 3-4 minutes. Get the oil and purée mixed nicely. Add the time roc, chili and coriander. Cook further 2 minutes. Then add passata and cook another 3-4 minutes. Now you have perfect curry paste made for the chicken.
Take out the chicken and throw it in there. Make sure to get chicken wholly covered with the paste and cook until it starts to change concourse all around. Add some more water, some salt and sugar. Bring it to boil, then lower the heat to low and let it simmer under the cover for 10-15 minutes. Depending on the amount of chicken you are using. Remove the lid and cook for another 10-15 minutes.
Same time, use a pan, heat up the remaining oil and add the quartered shallots. Fry on medium heat until they start to turn to golden in concourse. Add the Garam masala, cover the shallots and cook another minute. Stir it inside the curry and cook for another 2-4 minutes, mixing it continually.
Add the chopped tomato and coriander and serve. Tasty with rice but delightful also with good naan bread.