Ingredients
6 Bone in chicken thighs ( I prefer boneless )
3 onions
6 cloves garlic, cut in fine strips
Ginger (1 to2 inches long), cut in thin fine strips
1-2 T beef curry powder
4-6 T Low Salt Soy Sauce
150g Del Monte Tomato Ketchup
2-3 C water (depending on the necessary amount of the gravy)
2-3 whole star anise
1 cinnamon stick (2-3cm long)
4 cloves
2-4 cardamoms
2-3 T coconut oil or canola ( flavorless)
2 green onions, cut in 2cm length
Salt
Pinch of Sugar
Instructions
Remove fat from the chicken thighs and cut in half on the joint. Slice 2 onions thinly.
Heat up oil and fry garlic and ginger, then add half the sliced onions and continue frying until fragrant.
Add cloves, cardamoms, cinnamon and star anise.
Put in curry powder, cook over medium heat and add a little water. Add soy sauce and cook stirring constantly. Add some more onion.
Add chicken and the remaining sliced onion with more water and stir. Cover and cook.
As the gravy gets thickened, add tomato ketchup, salt and sugar and simmer until the chicken is cooked.
Cut the remaining onion in thin rings, add to the chicken, stir and turn off the heat
Garnish with green onion and serve
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