Added by peanutts | Wed 28 Jan 2009 @ 12:03
500g chicken pieces•
2 tsp cumin seeds
2tsp coriander seeds
1 tsp fennel seeds
1 tsp peppercorns
2 dried chillies
1” piece ginger , roughly chopped
1 large clove garlic , roughly chopped
1” piece cinnamon
6 cardamon, use the seeds only
1 large onion , thinly sliced
3” piece rampe leaf , cut into large pieces
1 sprig curry leaf
¼ cup raisins
¼ cup kanamadu or slivered almonds
½ cup thick coconut milk
½ tsp sugar
[i]Originally this recipe is made with fresh tuna fish, the larger the fish the better, as you need to cut big pieces, about 2 inches cubes, make deep slashes and the curry paste is stuffed into the slashed area and all over the fish cubes. Then they are tied with a pandan / rampe leaf and cooked. I changed it to a chicken recipe and it tastes quite delicious. [i][/i]
1.Chicken pieces, you can use any part you like .
2. Make curry paste for the musamma by dry frying all the spices and the garlic and ginger on a frying pan over a low heat. Dry fry till you get the spicey aroma. Grind to a fine paste using a little water.
3. Rub the curry paste on the chicken pieces , leave to marinate for a couple
of hours. Or you can cook straight away.
4.Heat about 2 tablespoons of oil in a large non stick cooking pot. Fry the onion slices with the curry leaves and rampe leaves.
5. Cook the till the onions are soft and translucent, add the chicken with the marinade.
6.Cook over a low heat add a little water, about ½ cup, to prevent the spice from burning . Cover and cook over a medium heat.
Stir occasionally to prevent from burning .
7. Once the chicken is cooked, uncover and add the raisins and kanamadu or almonds. Stir , if there is any remaining water in the pot , let it reduce till there is no water at all.
8.Stir continuously , add sugar and coconut milk.
9.Stir and let the sauce cover the chicken pieces well. Switch off.
[i][/i]Serve with plain steamed rice and a green salad. It tastes quite with a couscous too [i][/i] Enjoy!!:)