I made this 3 times last week, and all in the name of teaching men to cook. Oh, the selflessness of it all.(Yeah, alright w**nker…Ed)
Anyroad, it’s proper tasty…For 4/5 peepers you need: 1kg diced chicken, 4 onions, 8 cloves of garlic(good 4 u), 2 thumbsized pieces ginger, 1 green chilli, 1 tin coconut milk, 3 tblsp plain yoghurt, 3 punches(handfuls)dessicated coconut, 10 cardamon pods, 4 cloves, 2 bayleaves, 2 tsp ground coriander, 3 tsp turmeric, 3 tsp cumin, 1 tsp curry powder, pinch of cinnamon. Now check the method…
Put chicken in a large bowl, add cumin, turmeric, coriander, cinnamon, curry powder, a good punch of salt, and grind that peppermill like you just don’t care( to taste) and a splash of groundnut oil. Now mix it all up. Don’t be frightened, be rugged. So the chicken is effectively having a period of marination.
In the meantime, the inbetween time, get your lacky to finely slice the onions(this avoids anyone thinking you’ve bin crying and that you, like, might have some feelings going on or something) , and finely chop the garlic, green chilli & ginger.
Righty ho, then. Next put large saucepan on a med/high heat and add 2/3 seconds of oil(on a slow pour bottle), let it get hot, sling in the onions, add a pinch of salt, stir and put a lid on it & allow to sweat down. Once the onions are soft, take the lid off, turn heat back up & let them get some golden type colour. Add garlic, chilli. ginger, stirring on the reggy regular to avoid burning. Allow to cook n’ sizzle for couple of mins and put in the chicken, doing more of the same- sizzle n’ stir. Don’t cook the chicken all the way thru at this point, just give it some colour, otherwise the end result will be very dry.
Finally, put in the rest of the ingreed-a-ments…coconut, cardamon, cloves etc, turn the heat down low, put lid on & allow the flavours to bubble away & get intimate for about 15/20 mins. Taste, check for seasoning…All good? Serve with basmati rice ( or chips, if your hard)