Vijaya shares her mom’s secret recipe for South Indian chicken curry.
3 tablespoons canola oil
5 whole cloves
5 green cardamom pods
2 star anise
1 cinnamon stick
1 large white onion, finely chopped
1 tablespoon cayenne chili powder
1/2 tablespoon ground coriander powder
1/2 teaspoon turmeric powder
1 tablespoon fresh ginger, grated
1/2 tablespoon fresh garlic, grated
1/2 cup tomato sauce, strained
1 whole chicken, cut into pieces
Salt, to taste
1/4 cup fresh curry leaves
2 tablespoons fresh coriander (cilantro), chopped
In a large pot on medium to high heat, add oil followed by cloves, cardamom, star anise and cinnamon. Warm spices through until the cloves begin to puff up, approximately 30 seconds.
Next, add onion and saute until softened and fragrant, followed by the cayenne chili, turmeric and coriander powders. Stir through and cook for 15 to 20 seconds before adding grated ginger and garlic. Saute for 1 minute until both are fragrant. Add tomato sauce and cook for 5 minutes, or until the tomato has cooked down and the oil begins to separate along the edges of the pan. Add chicken and season with salt. Stir to coat chicken in the tomato mixture. Lower heat to medium and cook covered for 15 minutes, stirring occasionally until chicken has cooked through.
Remove lid, and increase heat to high. Continue to cook the chicken until all liquid is reduced and a sticky coating forms on the chicken.
Add fresh curry leaves and chopped coriander to garnish. Remove from heat.
Enjoy with hot basmati rice or chapatis. Enjoy!