This is a very simple but very tasty chicken curry recipe.
1 whole chicken, cut into smaller pieces
5 medium-sized potatoes, skinned and quartered
1 or 2 carrots, skinned and cut into pieces
2 big onions, skinned and sliced and diced
8 to 10 fat garlic (skinned and pounded
2 inches ginger to a paste)
Spices: 2 star anise, 2 cardamoms, 4 cloves, 1 inch cinnamon stick, 1 sprig curry leaves
100 ml coconut milk
5 tablespoons Baba's meat curry powder
4 tablespoons tamarind juice
800ml water
1 chicken stock cube
salt to taste
Put the chicken in a basin. Add 4 tablespoons light soy sauce and 1 teaspoon salt. Mix. Set aside.
Heat some vegetable oil in a pot. Saute the onions and curry spices for 2 minutes. Add the ginger /garlic paste. Stir-fry 1 minute. Then add the marinated chicken and mix thoroughly. Cook for 3 minutes.Stir in the curry powder. Add water, stock cube and potatoes. Mix and simmer for 10 minutes on medium low heat, stirring now and then. Add the tamarind juice and cook for 5 minutes more. Lastly stir in the coconut milk.Cook for a few minutes longer and take off heat. Taste to see if it needs more salt. Serve with rice or bread and a salad.
Note: you can make this curry without chicken stock cube or coconut milk.