Chicken Curry

YIELD: 4 Servings – METHOD: Stir-frying



Onions, small dice 8 oz. 250 g
Garlic, crushed 2 tsp. 10 mL
Ghee (or clarified butter) 2 Tbsp. 30 mL
Fresh ginger, fine dice 2 oz. 60 g
Turmeric 1-1/2 tsp. 8 mL
Coriander seeds, ground 1-1/2 tsp. 8 mL
Cumin seeds, ground 1 tsp. 5 mL
Cayenne pepper 1 tsp. 5 mL
Fenugreek, ground 1/2 tsp. 3 mL
Coconut milk 20 oz. 575 mL
Roasting chicken, 3 lb. (1.3 kg), cut into 8 pieces 1 1
Salt 1 tsp. 5 mL
Jalapeño, split and seeded 1 1
Lemon juice 1 oz. 30 mL

1. Stir-fry the onions and garlic in the ghee until the onions are golden brown.
2. To make the wet masala, mix the ginger, turmeric, coriander, cumin, cayenne pepper and fenugreek; add just enough of the coconut milk to form a paste.
3. Add the wet masala to the onions and stir-fry for 8 minutes.
4. Add the chicken pieces and cook, turning them frequently, for 6-8 minutes.
5. Add the remaining coconut milk, salt and chiles. Bring to a boil, cover and reduce to a simmer. Cook until the chicken is done, approximately 45 minutes.
6. Just before service, stir in the lemon juice and adjust the seasonings. Serve with rice and a chutney.