Written By : Ranjini
As we all well know, Banana Leaf adventures are almost a rite of passage on the weekends.
You’ve worked hard and now it’s time to indulge in a spectacular spread of vegetables, rice, rassam, papadum, sambar, pickles, fried fish, mutton curry and of course, the very necessary chicken curry to bring it all together.
This recipe delivers on that typical banana-leaf-style chicken curry, with a rich and delicious gravy that is perfect for pouring generously over a mound of freshly steamed rice.
This curry is banjir-worthy.
Flavours and pairings
Fennel brings a smoky and meaty flavour to the dish, while cumin helps to heighten the richness of this curry.
Pandan leaf adds a special underlying note and helps soothe and balance everything. This dish is best served generously over rice and goes just as perfectly with your weekend roti canai.
Ingredients
1 whole chicken, cut into pieces (as preferred)
5 cm ginger, roughly chopped
8 cloves garlic, roughly chopped
8 Indian shallots (or 3 medium red chillies), roughly chopped
1 large tomato (or 3 small tomatoes), roughly diced
2 medium green chillies, sliced lengthways
1 sprig curry leaves
1 star anise
2 cloves
3 green cardamom pods
1 cinnamon stick
1 pandan leaf, tied into a knot (optional)
2.5-3 tablespoons chilli powder
1 teaspoon turmeric powder
2 tablespoon fennel powder
3 teaspoons cumin powder
3-4 tablespoons thick coconut milk
Method
Add ginger, garlic and shallots to a blender. Blitz until a fine paste is achieved. Remove and set aside.
Blend the tomato. Remove and set aside.
Heat a heavy-based pot or karahi on a low fire and add five tablespoons of oil.
Then add green chillies and curry leaves, stir for 10 seconds before adding the blended ginger-garlic-shallots paste.
Cook the paste on a low fire for five to seven minutes, until the paste has changed in colour from a raw yellow-white to a more golden hue (it should be well cooked but not caramelised).
Add the aromatics to the pot, including star anise, cloves, green cardamom, cinnamon and pandan leaf (optional). Stir everything together for a minute, or until fragrant.
Increase the fire to a low-medium flame. Add the blended tomato, chilli powder, turmeric powder, fennel powder and cumin powder.
Stir well and allow to cook for five to eight minutes. Stir throughout the cooking process, until the oil has split from the curry base (or masala base). The base should have turned in colour to a deeper red.
Then add the chicken, stir everything well to ensure the paste coats the chicken.
Then add enough water to cover the chicken (approximately two to two-and-a-half cups). Add salt.
Cover with a lid and allow to cook gently on a low-medium heat for 25-35 minutes, until the oils have split once again. Keep checking throughout to make sure nothing sticks to the base. Add salt to taste.
Finally, reduce the fire to a low heat, add the coconut milk and allow to cook gently for a further 10 minutes (uncovered or with the lid off).
The curry texture should have thickened slightly and should be less runny, in the way you would have it at any banana leaf restaurant.
Serve at once, or leave overnight to be reheated the next day to really allow the flavours to set in.
