Serves 2
Directions
- 1Dry roast fennel seed, star anise, cardamom, black peppercorn, cinnamon, and a few curry leaves.
- 2Add the roasted spices and coriander seed into a blender jar and blend to a spice mix.
- 3Slice two red onions and chop four tomatoes. Slice green chilies.
- 4Heat coconut oil in a pan and add whole spices.
- 5Add sliced onions and cook until slightly brown.
- 6Add ginger garlic and cook.
- 7Add red chili powder, turmeric, coriander powder, cracker, and black pepper, then stir.
- 8Add tomatoes and curry leaves.
- 9Add a splash of water and a spoon of salt.
- 10Add chicken and cook.
- 11Add coconut milk and stir.
- 12For the final tadka, heat coconut oil and mustard oil in a separate pan.
- 13Add mustard seed, green chili, coconut flakes, and ginger julienne.
- 14Pour the final tadka over the curry.
Ingredients
- 1 tbsp fennel seed
- 2 star anise
- 7 cardamom
- 1 stick black pepper corn
- 10 curry leaves
- 1 tbsp coriander seed
- 320 grm red onions sliced
- 210 gram tomatoes chopped
- 3 green chili
- 3 tbsp coconut oil
- 2 tbsp ginger garlic
- 2 tbsp red chili powder
- 1 tbsp turmeric
- 1 tbsp coriander powder
- 15 ml water
- 1 spoon salt
- 510 gram chicken
- 160 grm coconut milk
- 1 tsp mustard oil
- 1 tsp coconut flakes
- 1 small pc ginger julienne
Equipment
blender jarpan
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