Chicken Masala Curry
5 dried red chillies, chopped
1 teaspoon coriander seeds
2 tsp chilli powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
2 to 3 green chillies, seeded and chopped
1 1/2 tablespoons tamarind paste
1 slice ginger
small handful chopped fresh coriander
4 tablespoons olive oil
2 onions, chopped
1.5kg boneless and skinless chicken, diced
desiccated coconut for garnish
Prep:15min, Cook:35min, Ready in:50min.
1.To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and anise.
2.Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
3.Heat til in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
4.Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through.
5.Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.