Kolamba Chicken Curry

Adapted from here.

☑ TESTED

Ingredients

• 2 tbsp oil
• ¼ tsp fenugreek seeds
• 8 curry leaves
• 2 medium onions, thinly sliced
• 6 garlic cloves, finely chopped
• 5cm ginger, finely chopped
• 1½ tsp ground turmeric
• 1 tsp mild chilli powder
• 2 tsp roasted curry powder
• 2 tbsp white wine vinegar
• 2 tomatoes, peeled and chopped
• 6 cardamom pods, cracked
• 5 cloves, cracked
• 1 stick cinnamon
• 1 stick lemongrass, bruised
• 5cm pandan leaf
• 8 chicken thighs
• 400ml coconut milk
• 2 tsp lemon juice

Cooking

Fry fenugreek seeds and curry leaves in oil until the leaves start to brown.

Add onion, garlic, ginger, fry on low for 10 minutes or until the onion is soft.

Add turmeric, chilli powder, roasted curry powder, vinegar. Stir well.

Add tomatoes, cardamon, cloves, cinnamon, lemongrass, pandan leaf, chicken. Stir to coat the chicken, cover and cook for 10 minutes over a medium heat.

Add coconut milk, cover and cook on low for 30-40 minutes or until the chicken is tender.

Stir in lemon juice and serve.