This rather hot chicken curry was designed to taste like the one I ate in an Indian restaurant in Brussels. It tastes almost identical. Serves 4.
- 800g boneless chicken breast
- 3 teaspoons hot Madras curry powder
- 1 bay leaf
- 5 tablespoons ghee or oil
- 4 teaspoons mango chutney
- 1 teaspoon hot chili powder
- 1 teaspoon garam masala
- 1 tablespoon coconut flakes
- 1 small bunch green coriander, chopped
For the sauce:
- 2 onions, chopped
- 1 can tomatoes (with juice)
- 1 teaspoon turmeric
- 1/4 teaspoon cardamom seeds
- 1 teaspoon garlic powder
- 1 piece fresh ginger, chopped
- 2 cloves garlic, chopped
- ½ teaspoon cinnamon powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon ginger powder
- salt to taste
- 5 dried red chilies
- 1 cup water
Put some ghee in a wok, chop one of the onions and fry until brown. Then put the fried onion and all the other sauce ingredients in a blender and whizz until very smooth.
Cut the meat into cubes, mix with the curry powder until the meat is well covered with it.
Heat the ghee in a wok, then fry the meat with the bay leaf for a few minutes until slightly browned and all the pores have closed. Add the sauce from the blender and bring to boil.
Let simmer for about 15-20 minutes. Add the mango chutney and chili powder. Let simmer for another 10 minutes.
Remove from heat, add the green coriander, garam masala and coconut flakes. Stir well. Cover and let stand for five minutes, then serve with rice.
