|1 pinch||Fresh ginger (about 2 cm of|
|2||Whole brown cardamom pods|
|4||Whole green cardamom pods|
|1||Whole star anise (use all 8|
|5 millilitres||Red chili powder (or substit|
|60 millilitres||Oil (preferably ghee, if ava|
|Fresh coriander leaves (opti|
Recipe by: Joseph Sotham University of British Columbia, Vancouver BC 1.
Clean and joint chicken. If you don't like the skin, remove it.
2. Mash the ginger into a paste (or chop finely) and mince the garlic.
3. Heat oil in a large frying pan. Use ``medium high heat''.
4. Break apart the star anise to release the seeds inside the arms. To the 5. Add the chicken, turmeric, and chili powder and cook on a medium heat, 6. When the oil starts to separate (the gravy will have oil floating on it Author's Notes:
This recipe is the real thing. Throw out your curry powder: you'll neve This is the basic recipe. Try varying the whole spice combinations unt Difficulty : easy, though timing matters when cooking the onions.
Precision : measure the oil.
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