👨‍🍳 Instruktioner

1. 1

   Toast coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds in a dry pan over medium-high heat for 2 minutes, or until lightly golden and fragrant.

2. 2

   Combine the toasted seeds with cloves, cardamom pods, cinnamon stick, and dried red chili (if using) in a spice grinder or mortar and pestle. Grind into a fine powder to create the curry powder. Set aside.

   💡 Proffstips: Ensure spices are completely cooled before grinding for best results.
3. 3

   Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides. Remove chicken and set aside.

4. 4

   Add the sliced onion to the same pot and sauté until softened and lightly golden, about 6-8 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
5. 5

   Add the minced garlic, ginger, and ground turmeric to the pot. Sauté for another minute until fragrant.

6. 6

   Stir in the prepared curry powder and cook for 2-3 minutes, stirring constantly, until aromatic.

   💡 Proffstips: Frying the spices helps to release their full flavor.
7. 7

   Add the diced tomatoes to the pot, season with salt, and bring to a simmer. Cook for 3 minutes.

8. 8

   Return the seared chicken to the pot along with any accumulated juices. Stir to coat the chicken in the sauce. Add the curry leaves.

   💡 Proffstips: Ensure all chicken pieces are submerged in the sauce.
9. 9

   Cover the pot and reduce the heat to low. Simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.

   💡 Proffstips: Low and slow cooking is key to tender chicken.
10. 10

    Stir in the coconut milk and simmer for a further 5-10 minutes, uncovered, allowing the sauce to thicken slightly. Adjust salt to taste.

    💡 Proffstips: Do not boil vigorously after adding coconut milk.