A surprise hit! I hadn’t really held out much hope for this curry for some reason. But I was mightly surprised when I tasted it. It was really really flavoursome. It also packed a spicy punch too. Thank god I held back from the 12 chillies the recipe suggested and used a moderate 4 instead. I did use the powerful tiny Indian chillies though so maybe that’s why I created pandamonium in my stomach! It was worth it naturally!
12 shallots (peeled and roughly chopped)
5 green chillies (chopped)
2 red chillies (chopped)
3cm piece ginger (chopped)
4 cloves garlic (chopped)
1/3 cup dessicated coconut
1 tablespoon ground coriander
5 tablespoons vegetable oil
800g chicken thighs (cut into chunks)
1 teaspoon salt
1 teaspoon turmeric powder
1 onion (chopped)
1 teaspoon fennel seeds
2 bay leaves
3 garlic cloves (finely chopped)
20 fresh curry leaves
Coat the chicken with the turmeric and salt and set aside.
To make the paste, heat 2 tablespoons of the oil in a pan and add all the paste ingredients except the ground coriander. Stir fry gently for 5 minutes until soft. Add the coriander powder and cook for 1 minute. Blend into a smooth paste in a food processor or with a hand blender and set aside.
Pour the remaining oil into the pan and when hot, add the fennel and bay leaves. Fry for 30 seconds then add the garlic, stir once then add the onion. Cook for 4-5 minutes until the onion is soft. Add the chicken, and turn up the heat slightly. Cook for 5 minutes. pour over 300ml of water and stir well. Bring to a simmer, reduce the heat to low and simmer, uncovered for 20 minutes until the liquid is reduced and ready to serve.
Sprinkle with some fresh coriander and serve with fluffy basmati rice.