Ingredients
18ozchicken breasts,(3 pcs) boneless skinless
2tbspwhite vinegar
1tsptamarind juice
¼cupMadras curry powder,plus 3 tbsp roasted
1tbspsalt,or to taste
1tspground black pepper
2tbspcoconut oil
1red onion,sliced
4green chile peppers,halved lengthwise
8green cardamom pods
6whole cloves
12curry leaves
1tspfresh ginger root,crushed
2inchcinnamon stick,(1 stick) broken in half
3clovesgarlic,minced
½cupwater
1½tbsptomato paste
14ozcoconut milk,(½ can)
Preparation
Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, ¼ cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick for about 5 minutes until the onion has softened and turned translucent.
Reduce heat to medium-low, and continue cooking and stirring for 15 to 20 minutes more until the onion is very tender and dark brown. Stir in the garlic and cook for an additional 1 minute.
Add the chicken mixture, water, and tomato paste. Stir and simmer for about 10 minutes until the chicken is cooked through. Add the roasted curry powder and stir until evenly dispersed.
Gradually stir in the coconut milk and simmer for 2 to 3 more minutes. (Do not overheat or the coconut milk may curdle.)
