Dry Chicken Masala Curry

Chicken curry generally comes with lots of gravy that you can pour over steaming rice to pretty much drown it, but sometimes you just need a good thick curry that is bursting with flavours. Here is my take on a thick chicken curry cooked in a claypot for that added smoky taste.

Ingredients A:

2 large onions - sliced

8 pips garlic + 5cm ginger - pounded

Others:

1 chicken - skin and cut into 26 pieces

2 potatoes cut into quarters

2 sticks cinnamon

3 cardamon

3 star anis

3 cloves

2 stalks curry leaves

3 tbsp meat curry powder

3 tbsp chilli powder

1 tsp turmeric powder

1 tsp garam masala

pinch of asafoetida (optional)

1 chicken cube

oil

water

salt and sugar to taste

hand full of largely chopped fresh coriander

Method:

1. Heat oil and when hot add the whole spices and let them splutter.

2. Add the onions and cook until lightly roasted (starting to turn brownish and slightly charred. Now add the ginger-garlic paste and continue to fry for another 1-2 minutes.

3. Add the curry powder, chili powder and turmeric powder. Fry a while to remove the rawness of the spice powders but take care not to burn. If necessary add a wee bit of water to create a paste.

4. Add the chicken and coat well.

5. Pour in 1/2 cup water and put in potatoes, add the chicken cube and cook covered for 10 minutes on medium heat.

6. Include salt and sugar to taste.

7. Continue to cook uncovered until the gravy thickens. (If necessary remove the potatoes so that it doesn't end up like mush but ensure that it is cooked through - you can add them back in when the gravy has thickened.)

8. Add the garam masala and curry leaves and just before you turn off the fire, add a pinch of asafoetida.

9. Turn off the heat. Sprinkle in the fresh coriander.

Note: Instead of the meat curry powder use the Jaffna curry powder for an added punch.