About this recipe:This spicy, sharp yellow chicken curry is seasoned with coriander, fennel, chilli and tomatoes. This curry goes very well with plain rice and pappadams on the side.
1kg skinless, boneless chicken breast, cubed
1 teaspoon turmeric
1 pinch salt to taste
1/4 cup (60ml) vegetable oil
2 teaspoons poppy seeds
2 teaspoons whole black peppercorns
2 teaspoons fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
3 large onions, minced
4 green chillies, chopped
2 sprigs fresh curry leaves
1 tablespoon ginger paste
1 teaspoon garlic paste
1 cup chopped fresh tomatoes
1/2 cup (125ml) water
Directions Prep:15min › Cook:45min › Ready in:1hr
Rub the chicken pieces with the turmeric and salt. Set aside.
Heat the oil in a large frypan over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change colour; remove from the frypan, keeping the oil in the frypan. Grind the spice mixture with a mortar and pestle and set aside.
Add the onion, green chillies, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.