Ingredients:
1 kg chicken pieces
700 g tapioca, cubed small
1 - 2 sprigs of curry leaves
1 small piece of lemongrass (Optional)
6-8 cloves of garlic, crushed
A small piece of fresh ginger, crushed
1 medium tomato, chopped
2 small red onions, sliced
5 - 8 small green chillies, sliced
1 inch piece of cinnamon
3 whole cardamoms
4 whole cloves
1 bay leaf
1 tsp fenugreek seeds
1 & 1/2 tbsp roasted curry powder
1 to 2 tbsp chilli powder or to taste
1/4 turmeric powder
2 tbsp coconut oil
Salt to taste
Method:
Get all your ingredients ready.
Heat oil in the pressure cooker on a medium to low flame.
Add the whole spices such as bay leaf, cardamoms, cloves, cinnamon and fenugreek seeds.
Saute for a minute.
Add the onions, green chillies, ginger and garlic.
Saute until the onions turn translucent. Don't let the garlic or onions burn.
Add the curry leaves, lemongrass and combine well.
Add the chicken and tomatoes to the mix.
Now add the salt, chilli powder, turmeric powder and roasted curry powder. Combine well.
Stir fry for about 3 minutes.
Add the tapioca and enough water to almost cover the meat and tapioca.
This is more of a watery curry, so if you want it to be less gravy like, add less water.
Pressure cook for about 5 to 7 whistles.
This depends on your pressure cooker, so keep this in mind when considering the timing.
This curry goes well with almost anything!
Try it with rice, parathas, rotis, chapatis, naan, etc.
Enjoy ;)
XOXO, Jovanka
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