Rafi's Chicken Curry
A favourite in the Fernandez household.
Serves: 4 - 6 Ready in: 1 hour
Introduction
Rafi's sons, Lee and Kevin grew up eating variations of this dish and they still have very fond memories of it. Rafi would use a whole chicken including bones and skin, and everyone would fight over who got the legs and thighs which have the best flavour and texture.
Ingredients
Serves 4 - 6 |
| 4 Cloves |
| 6 Green Cardamom |
| 5cm Cinnamon Stick |
| 3 Star Anise |
| 8 Curry Leaves |
| 1 tsp Chinese Five Spice |
| 1 tsp Turmeric |
| 1 large onion |
| 4 garlic cloves |
| 4 tbsp mild curry paste |
| 1.6kg chicken |
| 115g Creamed Coconut |
| 400g Tinned Tomatoes |
| 1/2 tsp sugar |
| Coriander to garnish |
| Salt to taste |
Instructions
- Heat the oil in a pan and fry the cloves, cardamoms, cinnamon, star anise and curry leaves over a medium heat for about 5 minutes (the curry leaves should be slightly burnt).
- Add the onion, ginger and garlic, and fry until brown.
- Add the curry paste, five spice and turmeric, and fry until the oil separates.
- Add the chicken pieces and mix well. When all the pieces are sealed, cover the pan and cook until the meat is nearly done.
- Add the chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissolves.
- Mix well and add the sugar and salt. Sprinkle with fresh coriander
