We have been cooking fish spicy curry all these days so I thought I will give a try for a chicken spicy curry & it turn out great hit at my home. This chicken curry will be a think curry, I like my curries to be think rather than thin.
1kg chicken (skin removed cut in to pieces)
2tbs lonumirus curry powder
4tbs tomato paste
3onions (sliced )
Maldivian Chilly(githeyo mirus)
6peace 2inch pandan leaves (raanbaa fai)
2bilinbi(bilemagu) or 1/2of a sour mango(hui anbu)
Pinch of fenugreek seeds(O bai)
1cup think coconut milk
7tbs cooking oil
In a saucepan heat oil and add onion, curry leaves, pandan leaves, garlic & ginger fry until light golden brown. Add curry powder, tomato paste, fenugreek seeds( rubbed between your fingers to crush it), billinbi or mango, Maldivian chilly(this you can add as much you like or avoid as the curry may get too spicy) and add water mix well, now add the chicken give a good stir cook until chicken is tender, add coconut milk give a stir season with salt and serve with rice or roshi………………………………….enjoy!