Looking for something different to have with your white rice? Well, look no further. This curry sauce is totally to die for! It is creamy, rich, flavour-filled, and will have you coming back for more. The sauce can also be adapted for different meats, including beef and pork.
500 grams chicken breast
1 pc ginger
1 teaspoon cumin
3 teaspoons curry powder
4 pcs garlic cloves
1 pc brown onion
2 tbsps chilli pepper
1 teaspoon coriander
2 pcs rodo
1 cup coconut milk
1 bunch curry leaves
4 teaspoons lemon juice
1 tbsp chicken seasoning powder
4 tbsps vegetable oil
1 teaspoon salt
Cut the chicken breast to big chunks or desired size. Sprinkle over some chicken powder, pepper and curry and mix in well to cover the chicken. Allow to marinate for about 1 hour in the refrigerator.
Add 2 tablespoons of oil into a skillet/frying pan on medium heat. After heating up, pour in the chicken to fry for about 3 minutes or until slightly cooked. Make sure to stir occasionally. Pour chicken into a bowl and set aside.
Add remaining oil into a saucepan and put on medium heat. Pour in chopped onions, ½ ginger (crushed), rodo (optional) and garlic (crushed) to cook until soft. Add in lemon juice, chicken seasoning, curry, cumin, coriander. Mix well and then add in the chicken, stirring continuously. Cook until the chicken is done.
Pour in the coconut milk and add 2 pinches of salt. Stir well and allow to simmer for about 5 minutes. Check if the chicken seasoning is enough, if not add more. Add in a sprig of chopped curry leaves and chilli powder. Allow to cook for a few more minutes.
Serve with long grain or basmati rice.
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