Curry Tiffin Recipe

Curry Tiffin Recipe

2 chickens (about 1.5 kg each) or 1.5 kg of stewing beef

1 onion, chopped

1 knob of ginger, chopped

2 cloves of garlic, chopped

8 dried red chili paste (soaked until softened before grinding into a paste)

4 tomatoes, chopped

1 cinnamon stick

4-5 cloves

½ cup meat curry powder

500 ml (2 cups) coconut milk

6-8 potatoes, peeled and cut into large pieces

4 tablespoons vegetable oil

2 tablespoons salt and pepper to taste

Method:

Wash chicken in several change of water.  Chop each bird into 10 pieces.  Dry with paper towels.  Heat oil in a pot.  Brown onions, garlic and ginger, then add the curry powder, made first into a paste with a little water, dried red chili paste and the cinnamon, cloves, onion, garlic and ginger.  Brown the chicken pieces, then the potatoes.  Add tomato and enough water to reach halfway of the chicken.  Season with salt and pepper.  Bring to the boil, then turn down the fire to simmer until chicken and potatoes are tender.  When done, add coconut milk.  Stir constantly until curry comes again to a gentle boil.  Taste again to adjust seasoning, if necessary.  Serve this curry with hot steamed jasmine rice or Indian flat breads.