This is a recipe that was given to me, by one of my Indian sketch friends. I've added a few more directions in italics as he left a few details out. It was yummy and very easy to make.
Kerlala Curry Chicken
thaw chicken; thighs/drumsticks etc,
4 thighs or 6 drumsticks.
anything with bones preferred, they are tastier,
imo.
(remove skin and fat)make cuts on the flesh, coat it with chicken
bouillon powder and fresh ground pepper and keep aside.
spices:
grind 3 tsp coriander seeds,
1 seed of cardamom,
1/4 inch of cinnamon stick
1 tsp of turmeric powder,
1/4 tsp anise seed.
(I strongly recommend grinding from scratch, makes a world of difference
if flavor and aroma... you can get good flavor by adding less spices this way...
spice powders lose their flavor due to oxidation... So in Indian restaurants
they add a lot of spices to get the flavor, which makes Indian food
disagreeable to many western palates...I keep a coffee
grinder just for spices
)
I have not added any chili powder... you can add it according
to your preference.
(I am not big on "hot" spicy food, but I did add about 1/2 teaspoon of chili powder and it was fine. Flavorful but without the heat.)heat oil in a wok. (try coconut oil for best flavor, but regular veg. or canola oil is fine)
put 1/4 teaspoon of black mustard seeds. (indian store.. can ignore if not available)
(cover with an oil splatter mesh thingy)
when the mustard seeds start to pop, (be careful! the seeds splatter oil)
add sliced onions.
(I love onions so I used 2 large sweet onions)saute till the onions are golden brown, take care they don't burn,
(slight burn of edges are okay)
add chopped ginger and garlic (i usually grate them and add)
(I used about 4 tablespoons of grated ginger root and 4 cloves of garlic)when garlic is heated through and the flavor gets into the oil,
add the spice powder (and the chili powder, if preferred)
move the onions to the sides of the wok, like a ring, so a hole is formed
in the middle, with just oil in there.
Add the chicken into the middle. turn over so both sides are kinda fried.
add water / chicken stock.
(I added a quart of chicken stock (one box) no water)If you prefer you can also add potatoes, cut 1" cubes.. this makes it more
traditional and country style...
cover, reduce heat and simmer for 20-25 minutes, till the chicken is done.
may need to turn chicken over once or twice
when chicken is done..
add coconut milk slowly, while stirring, till it's blended in, heat it through,
(don't boil, or it will separate) and remove from heat.
add cilantro leafs as garnish.
(I served this with white rice and Naan bread. It was delicious. And it was even better the second day!)This thing tastes even better after it's been in the fridge for a day.