Recipes

RECIPES from Trudy Ann’s Kitchen

Trudy Ann’s Coconut Curry

Makes 6 or more servings

Please note: Chicken can be substituted with any meat or vegetable of your choice.

Ingredients

~2 Pounds Chicken

~3 bay leaves

~3 cardamom pods

~1 medium purple Onion, Finely Chopped

~2 tablespoons garlic

~1 1/2 teaspoon ginger

~1 large tomato, finely chopped

~1 teaspoon cumin seeds

~1/4 teaspoon turmeric

~1 1/2 Teaspoon Trudy Ann’s Curry Powder or 1 tablespoon for a spicy curry

~2 Teaspoons Aunty Pramila’s Dhana- Jeera Powder (Coriander- Cumin)

~1/4 teaspoon Aunty’s Mary’s Pepper Powder

~1 can Coconut milk + 1 1/2 cup water (or use fresh or dessicated coconut)

~1/2 cup Cilantro leaves, chopped

~Salt and Sugar to taste

Method

Heat oil, make sure it is hot and add the bay leaves, cardamom pods and cumin seeds- fry for about 20 seconds

Add the ginger and garlic and fry for a few seconds

Add diced onion and fry until golden brown

Add the tomatoes, curry powder, pepper powder, Dhana- Jeera and fry for about 3 minutes.

Add your chicken and mix it really well with the masala.

Add about a cup of water and keep the heat on medium until the chicken is about ¾ cooked.

Add the coconut milk or cream and let this cook on low, covering the pot, until the curry gets thick and the chicken

is all cooked (about 30 minutes).

If this curry is too spicy, add some sugar. If you want it spicier, sprinkle some curry powder over the curry and let it mix in well.

My grandmother always added a teaspoon of sugar to all her curries, and I do that as well.

Garnish the curry with cilantro leaves before you serve.