-
Cut chicken
into bite-sized pieces.
-
Peel and
roughly chop onions and put into blender container with garlic, ginger
and sliced lemon grass.
-
Add a little
oil to facilitate blending and blend ingredients to a smooth pulp.
-
Heat remaining
oil in a saucepan and when very hot, add blended ingredients, salt,
turmeric and chili powder (if used).
-
Fry over medium
heat, stirring well with a wooden spoon.
-
Add a few drops
of water if mixture starts to stick to base of pan.
-
Simmer on low
heat until the moisture content f the onions has evaporated and the
ingredients turn a rich red-brown color.
-
At this stage
they will begin to stick to the pan and so keep stirring.
-
Add the chicken
pieces, turning them well in the mixture so that they are coated evenly.
-
Cover and
simmer for 35 to 45 minutes or until chicken is tender.
-
The juices from
the chicken will provide sufficient liquid for this curry, so do not add
water or other liquid.
-
As the cooking
is nearing completion, stir occasionally to prevent sticking.
-
Add cardamom
and coriander leaves, stir quickly and replace lid for a few seconds to
hold in the aroma.
-
Serve with
white rice.