Parsi Curry

Ingredients for 4 servings:

• 8 chili peppers, dried Kashmir (or fresh red)
• 1 tbsp tamarind(s)
• 40 g desiccated coconut
• ½ tsp cumin
• 1 tsp coriander
• 1 tsp sesame seeds or sesame paste
• 4 carnations
• 6 peppercorns
• 2 ½ cm cinnamon or cassia bark
• 5 cardamom pods
• 1 piece(s) fresh ginger, 1.5 cm x 1 cm, peeled and chopped
• 6 large garlic cloves, peeled and chopped
• 1 small onion(s), roughly chopped
• 80 ml oil
• 800 g chicken, cut into smaller pieces
• 2 tomatoes, finely chopped
• 400 ml coconut milk
• Salt
• ½ tsp spice mix (Garam Masala)
• ½ tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bombay chicken curry

Soak the Kashmiri chilies in a little water for at least 15 minutes to soften, then drain. Soak the tamarind in 50 ml of water. Blend the chilies with the desiccated coconut, cumin, coriander, and sesame seeds, cloves, peppercorns, cassia bark, cardamom, ginger, garlic, and onion in a blender until smooth. Add a little water if necessary. Strain the tamarind through a sieve, squeeze well, and set the tamarind water aside. Heat the oil in a saucepan. Once hot, add the spice paste and fry for about 5 minutes. Add a little more oil if necessary. Add the chicken and fry in the paste for 5 minutes. Then add the tomatoes and a level teaspoon of salt and fry the meat in this mixture for another 5 minutes. Add the coconut milk and simmer until the meat is almost cooked. Then add the tamarind water, garam masala, and sugar. Season with salt.