I thought this was going to be fiery hot as one of the ingredients was a Dorset Naga reportedly be the hottest chilli in the world. And to be honest if you eat it raw it is mouth burningly hot. (Yes I tried a bit) However, after you add the thick coconut milk it mellows the entire curry.
Ingredients 1 (1200g) whole chicken – skinned, cut into 8 pieces
4 tbsp cooking oil
1 cup onion – finely sliced
¼ cup curry leaves
1 tsp ginger – grated
4 cloves garlic – pressed/grated/very finely chopped
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – chopped
3 pieces of Pandan (rampe/ raambaa) leaves – cut into ½ inch pieces
3 cardamom seeds
1 tsp chili powder
2 tbsp chicken curry powder/paste
1 cup coconut cream/milk (thick)
1 cup coconut cream/milk (thin)
1 cup water
Salt to taste
Method:
Heat the oil, sauté the onions, garlic, ginger, curry leaves, Pandan leaves.
Add the chili powder, while stirring, then add the curry powder/paste and ½ cup water and cook on low heat, stirring frequently.
When this curry paste starts bubbling, add the chicken pieces and toss until all chicken pieces are well coated. Add salt, Dorset Naga, cardamoms, thin coconut cream/milk and the remaining water and cook on low heat, stirring occasionally.
When the chicken is cooked, add the thick coconut cream/milk and simmer for about a minute.
We all very much enjoyed this recipe, and gave this 8.5 out of 10.
Ammo
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