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Tuesday, December 11, 2012,9:54 PM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a pan and fry the cloves, cardamoms, cinnamon stick, Star anise and curry leaves over a heat until the cloves swell and the curry leaves are slightly burnt.
  • Add the ginger ,garlic and onion , fry until the onion turns brown. Add the curry paste and turmeric and fry until the oil separates.
  • Add the chicken pieces and mix well. When all the pieces are evenly coated, cover the pan and cook until the meat is nearly cooked.
  • Add the canned chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissolves.
  • Mix well and add the sugar and salt. Fold in the chopped fresh coriander, then reheat briefly. Transfer into a dish and serve hot.


  • 75 ml Cooking oil
  • 4 cloves
  • 6 green cardamom pods
  • 5 cm piece cinnamon stick
  • 4 whole star anise
  • 6 curry leaves
  • 1 large onion, finely chopped
  • 5 cm piece fresh root ginger, crushed
  • 4 garlic cloves, crushed
  • 5 tablespoon mild curry paste
  • 1 teaspoon ground turmeric
  • 1.6 kg chicken, skinned and jointed
  • 420 grams chopped tomatoes
  • 120 ml coconut cream
  • 50 grams fresh coriander chopped
  • ½ teaspoon granulated sugar
  • Salt to taste

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