Ingredients

How to make it

  • Heat oil in medium saucepan.
  • Add mustard seed and let them pop.
  • Add cinnamon sticks.
  • Cook briefly to release their aromas.
  • Add the onion and cook until golden brown.
  • Add garlic and ginger, continue cooking 2-3 minutes more.
  • Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices froom scorching.
  • Add the vegetables, the coconut milk and 1/2 cup of water.
  • Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.
  • Serve with rice

Reviews & Comments 6

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    " It was excellent "
    notyourmomma ate it and said...
    Love curry and especially love parsnips. Great post.
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    " It was excellent "
    auntybea ate it and said...
    If your picture is indeed the recipe I love that there is so much sauce. You need it for all that Naan bread! Love this, thanks!
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  • pelo2000 9 years ago
    It looks really good.
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  • jencathen 9 years ago
    I can find Madras Curry in a can at my local Asian Market. I just saw some when I was picking up my green curry paste. Do I just use the can stuff instead of the curry powder or do I omit all the seasoning ingredients?
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  • dextergirl 9 years ago
    Oh yum!! thanks!
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  • debra47 9 years ago
    Husband is the one who makes the Indian dishes in our home and I know he will love this recipe. Thanks for the post.
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