Kitchens of Faith for Ramadan & July 4th!

Indian Chicken Curry in Kitchens of Faith for Ramadan

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1” piece ginger

7 cloves garlic

1 sprig curry leaves (approximately 10 leaves)

½ cup almond powder or cashew powder

½ teaspoon aniseed

2 Pieces (2 Stars) Star Anise

5 tablespoons raw peanuts

5 pods black pepper

½ teaspoon chili powder

Salt to taste

1 lb chicken (cut in 2”chunks)

½ cup coconut milk

3 tablespoons oil

½ tomato finely chopped

Grind the ginger and garlic to a fine smooth paste. (You may use a coffee bean grinder or a blender to grind the ginger and garlic to a fine paste.)
Cover the chicken chunks with the paste and boil the chicken in about 4 cups of water until the meat is tender (approximately 15-20 minutes for boneless chicken thigh chunks). Set the meat and the broth aside.
Take all the dry ingredients and use the “pulse” button to make a fine mixture. If you don’t have a pulse button on your blender, just use the “blend” or “grind” button.
In oil, add about 10 curry leaves until they crackle.
Add the dry ingredient mix. Cook until the oil is separated from the paste. You should see the oil separating from the paste after a minute or two.
Add finely chopped tomato. After it is well fried, add the chicken chunks.
Add about 4 cups of the chicken broth.
Simmer for a few minutes until a layer of oil appears on the surface.
Add ½ can of coconut milk and salt to taste.
Serve with rice or bread.

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Mrs. Alefiya Faizullabhoy-Poonawala is a member of the Islamic congregation Anjuman-E-Badri

131-24 Springfield Boulevard

Springfield Gardens, NY 11413

Leader: Janab Aamil Saheb Yusuf Bhaisaheb Mohammedi

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