Fire Island Curry
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Thinly sliced onions||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Chicken||3 Pound, cut into serving pieces (1 In Number)|
|Freshly grated ginger/One half teaspoon ground ginger||1 Teaspoon|
|Poppy seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Hot chili pepper||1 Teaspoon|
|Cinnamon stick||1 , broken|
|Cardamom||1 Teaspoon, peeled and crushed|
|Water||2 Cup (32 tbs)|
|Coconut cream||1 Cup (16 tbs)|
Melt the butter in a large skillet and cook the onions and garlic in it until golden brown.
Add the chicken pieces and brown on all sides.
Then, sprinkle the chicken with the ginger, poppy seeds, cumin, coriander seeds and salt.
Cook the chicken ten minutes longer, turning once and stirring around.
Add the chili pepper, cinnamon stick, bay leaves, cardamom and cloves to the skillet.
Add the water, cover the skillet loosely and simmer thirty minutes, or until chicken is done.
Remove the bay leaves and cloves and add the coconut cream.
Bring to a boil and simmer three minutes.